There’s nothing better than a piping-hot bowl of soup on a chilly fall day. Digging into a hearty soup is a great way to lift your spirits and give you a full belly. Soup is quick and easy to make, which is ideal for those days when you’re lacking in motivation. If you’re tired of the usual fare: chicken noodle, vegetable, New England clam chowder, split pea, and so on, there’s a hearty vegetable chowder that will warm your core and make you glad you have leftovers.
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
- • In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
- • 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.
- • 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.
Yield: 6-8 servings
