Description
Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.
Ingredients
- ½ cup chopped red bell pepper
- ½ cup chopped onion
- ¼ cup margarine
- 1 cup chopped celery
- 1 cup cauliflower, chopped
- 1 cup diced carrots
- 1 cup fresh chopped broccoli
- 3 cups water
- 3 cubes chicken bouillon
- ½ cup all-purpose flour
- 1 tablespoon chopped fresh parsley
- 3 cups shredded Cheddar cheese
- salt to taste
- ground black pepper to taste
- 1 ½ cups milk
Instructions
- In a Dutch oven or soup kettle
- saute the pepper and onions in butter or margarine until tender.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 7