Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped red bell pepper

  2. 1/2 cup chopped onion

  3. 1/4 cup margarine

  4. 1 cup chopped celery

  5. 1 cup cauliflower, chopped

  6. 1 cup diced carrots

  7. 1 cup fresh chopped broccoli

  8. 3 cups water

  9. 3 cubes chicken bouillon

  10. 1/2 cup all-purpose flour

  11. 1 tablespoon chopped fresh parsley

  12. 3 cups shredded Cheddar cheese salt to taste ground black pepper to taste

  13. 1 1/2 cups milk

Instructions Jump to Ingredients ↑

  1. 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.


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