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Tuesday, January 15, 2008

Cheesy Vegetable Soup

This is a hearty vegetable soup that can serve as a whole meal. Serve it with lots of crusty bread and a small salad. It's great for cool nights, and it's even better the next day with a sandwich. Kids will love it because of the cheese; adults will know it's good for you because of all the vegetables. You can experiment with the vegetables a bit if you want. I often use asparagus instead of broccoli, or cauliflower instead of potatoes.

Cheesy Vegetable Soup

* 1/2 cup chopped red bell pepper
* 1/2 cup chopped onion
* 1/4 cup butter
* 1 cup chopped celery
* 1 cup potatoes, chopped (about two large)
* 1 cup diced carrots
* 1 cup fresh chopped broccoli
* 3 cups vegetable stock
* 1/2 cup all-purpose flour
* 1 tablespoon chopped fresh parsley or 2 tablespoon dried
* salt and pepper to taste
* 1 1/2 cups milk
* 3 cups shredded Cheddar cheese

In a large pot, saute the pepper and onions in butter until tender.
Add remaining vegetables, vegetable stock, salt, and pepper; bring to a boil.
Reduce heat; simmer covered for about 20 minutes, or until the vegetables are
Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook
and stir for 2 minutes, or until soup thickens slightly. Mix in the parsley. Just
before serving, stir in the cheese until melted.

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