Rating: 4.5 stars 4.6
315 Ratings
  • 5 star values: 234
  • 4 star values: 65
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 1

Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
7
Yield:
6 - 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.

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  • 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.

Nutrition Facts

341 calories; protein 16.3g; carbohydrates 16g; fat 23.9g; cholesterol 55.3mg; sodium 927.1mg. Full Nutrition
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