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Vegetable Chowder
Serves: 6 - 8
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 vegetable 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 , 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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