Vegetable Chowder

Ingredients

• 1 cup broccoli fresh chopped
• 1 cup carrots diced
• 1 cup cauliflower chopped
• 1 cup celery chopped
• 3 cubes chicken bouillon 
• 0.5 cup flour all-purpose
• 1 tablespoon parsley fresh chopped
• 8 servings ground pepper black to taste
• 0.3 cup butter 
• 1.5 cups milk 
• 0.5 cup onion chopped
• 0.5 cup bell pepper red chopped
• 8 servings salt to taste
• 3 cups cheddar cheese shredded
• 3 cups water 

Equipment

• frying pan
• dutch oven

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.
4. Mix in the parsley. Just before serving, stir in the cheese until melted.