Vegetable Chowder

Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.

Ingredients

• 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

Directions

1. In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.


2. 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.


3. 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.

Vegetable Chowder