Ingredients

• 0.25 cups margarine
• 0.5 cups chopped red bell pepper
• 0.5 cups chopped onion
• 3 cups water
• 1 cup chopped celery
• 1 cup diced carrots
• 1 cup fresh chopped cauliflower
• 1 cup fresh chopped broccoli
• 3 cubess chicken bouillon
• salt to taste
• ground black pepper to taste
• 1.5 cups milk
• 0.5 cups all-purpose flour
• 1 tablespoon chopped fresh parsley
• 3 cups shredded Cheddar cheese

Instructions

1. 1 Melt margarine in a Dutch oven or soup pot over medium-high heat. Add bell pepper and onion; cook until tender.
2. 2 Add water, celery, carrots, cauliflower, broccoli, bouillon cubes, salt, and black pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 20 minutes.
3. 3 Whisk milk and flour together in a bowl until smooth; stir into soup. Bring soup to a boil; cook and stir 2 minutes. Stir in parsley. Just before serving, stir in Cheddar cheese until melted.

Nutrition per serving