Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.
Ingredients
- red bell pepper: 0.5 cup (chopped)
- onion: 0.5 cup (chopped)
- margarine: 0.25 cup
- celery: 1 cup (chopped)
- cauliflower: 1 cup (chopped)
- carrots: 1 cup (diced)
- chopped broccoli: 1 cup (fresh)
- water: 3 cups
- cubes chicken bouillon: 3 piece
- all-purpose flour: 0.5 cup
- fresh parsley: 1 Tbsp (chopped)
- cheddar cheese: 3 cups (shredded)
- salt: (to taste)
- ground black pepper: (to taste)
- ½ cups milk: 1 piece
Metric Conversion
Stages of cooking
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In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
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Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
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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.
