A hearty soup from Taste of Home.  I've been eating this for lunch all week and loving it. I changed the recipe up a tiny bit to make it vegetarian and slightly lower fat.

Garden Chowder

Ingredients

• 1 chopped green pepper

• 1/2 chopped onion

• 1/4 cup butter

• 1 cup each diced potato, celery, cauliflower, carrot and broccoli

• 3 cups water

• 1 Tablespoon Vegetable Better than Bouillon

• 1 teaspoon salt

• pepper to taste

• 1/2 cup all-purpose flour

• 2 cups skim milk

• 1 tablespoon minced fresh parsley

• 3 cups (12 ounces) shredded cheddar cheese

• Directions

  1. In a Dutch oven, saute green pepper and onion in butter until tender. Add the vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender.
  2. Sprinkle flour over soup while stirring. Slowly stir in milk. Bring to a boil; cook and stir for 2 minutes. Add parsley. Just before serving, stir in cheese until melted. Yield: 6-8 servings (2 quarts).