Prep Time::15 mins
Cook Time::35 mins
Total Time::50 mins
Servings::7
Ingredients
½ cup chopped red bell pepper
½ cup chopped onion
¼ cup margarine
3 cups water
1 cup chopped celery
1 cup diced carrots
1 cup fresh chopped cauliflower
1 cup fresh chopped broccoli
3 cubes chicken bouillon
salt to taste
ground black pepper to taste
1 ½ cups milk
½ cup all-purpose flour
1 tablespoon chopped fresh parsley
3 cups shredded Cheddar cheese
Directions
Sauté bell pepper and onion in margarine in a Dutch oven or soup pot until tender.
Add water, celery, carrots, cauliflower, broccoli, bouillon cubes, salt, and black pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables tender, about 20 minutes.
Whisk milk and flour together in a bowl until smooth; stir into soup. Bring soup to a boil; cook and stir 2 minutes. Stir in parsley. Just before serving, stir in Cheddar cheese until melted.