1/2 c chopped red bell pepper
1/2 c chopped onion
1/4 c margarine
1 c chopped celery
1 c cauliflower, chopped
1 c diced carrots
1 c chopped broccoli
3 c water
3 c chicken bouillon
1/2 c flour
1 Tbs chopped fresh parsley
2 c shredded Cheddar cheese
salt n pepper
1 1/2 c milk (or i use evap milk)


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 min,til 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. Stir in the cheese til melted and serve.

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