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Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.
Ingredients
- ½ cup chopped red bell pepper
- ½ cup chopped onion
- ¼ 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
- ½ cup all-purpose flour
- 1 tablespoon chopped fresh parsley
- 3 cups shredded Cheddar cheese
- salt to taste
- ground black pepper to taste
- 1 ½ cups milk
Directions
Step 1
In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 7 | |
| Calories 341 | |
| % Daily Value * | |
| Total Fat24g | 31% |
| Saturated Fat12g | 61% |
| Cholesterol55mg | 18% |
| Sodium927mg | 40% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber2g | 8% |
| Total Sugars5g | |
| Protein16g | |
| Vitamin C35mg | 174% |
| Calcium444mg | 34% |
| Iron1mg | 6% |
| Potassium375mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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