Cheddar Cheese Soup

Ingredients

• 0.3 cup butter 
• 0.5 cup carrots finely chopped
• 0.5 cup celery finely chopped
• 1 extra large chicken bouillon cube 
• 0.3 cup flour all-purpose
• 2  garlic cloves minced
• 0.5 small bell pepper green finely chopped
• 0.3 teaspoon ground pepper red
• 2 cups milk 
• 1 small onion finely chopped
• 8 oz block sharp cheddar cheese shredded

Equipment

• sauce pan

Directions

1. Melt butter in a 3-qt. saucepan over medium-high heat; add carrots and next 4 ingredients, and saut 5 to 7 minutes or until tender.
2. Sprinkle flour over vegetable mixture, and stir until coated. Stir in bouillon cube, milk, and 3 cups water; cook, stirring occasionally, 10 to 11 minutes or until mixture is slightly thickened and bubbly.
3. Add shredded cheese and red pepper, stirring until well blended.
4. Serve immediately.
5. Layer guacamole, tomato slices sprinkled with salt and pepper, bacon slices, and arugula between whole grain bread slices.