1/2 cup chopped red or green pepper
1/2 cup chopped onions
1/4 cup butter or margarine
1 cup chopped celery
1 cup diced cauliflower
1 cup diced carrot
1 cup diced broccoli
3 cups water
3 chicken bouillon cubes
1 teaspoon salt
ground black pepper to taste
1/2 cup all purpose flour
1 1/2 cups milk
1 tablespoon minced fresh parsley
3 cups shredded cheddar cheese
In a Dutch oven or soup kettle, saute the peppers and onions in butter or
margarine until tender.
Add remaining vegetables, water, bouillon, salt and black
pepper; bring to a boil.
Reduce heat: simmer covered for 20 minutes, or until the
vegetables are tender. Combine flour and milk until smooth; stir into pan.
Bring soup to a boil; cook and stir for 2 minutes. Mix in the
parsley. Just before serving, stir in the cheese until melted.
Serves 6 to 8.