Vegetable Chowder


1/2 cup chopped red bell pepper

1/2 cup chopped onion

1/4 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

1/2 cup all-purpose flour

1 tablespoon chopped fresh parsley

3 cups shredded Cheddar cheese

salt to taste

ground black pepper to taste

1 1/2 cups milk


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.

Serves 6-8