Ingredients
1/2 cup chopped green pepper1/2 cup chopped onion1/4 cup butter1 cup each diced potato, celery, cauliflower, carrot and broccoli3 cups water3 chicken bouillon cubes1 teaspoon salt1/4 teaspoon pepper1/2 cup all-purpose flour2 cups whole milk1 tablespoon minced fresh parsley3 cups shredded cheddar cheese
Preparation
In a Dutch oven, saute green pepper and onion in butter until tender. Add the vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender.
Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add parsley. Just before serving, stir in cheese until melted.
