Vegetable Chowder Recipe

Vegetable Cheddar Soup

Servings: 7

Ingredients

• cup margarine
• cup chopped red bell pepper
• cup chopped onion
• 3 cups water
• 1 cup chopped celery
• 1 cup diced carrots
• 1 cup fresh chopped cauliflower
• 1 cup fresh chopped broccoli
• 3 cubes chicken bouillon
• Salt to taste
• Ground black pepper to taste
• 1 cups milk
• cup all-purpose flour
• 1 tablespoon chopped fresh parsley
• 3 cups shredded Cheddar cheese

Directions

1. In a Dutch oven or large soup pot, melt the margarine over medium-high heat. Add the chopped red bell pepper and onion, and cook until the vegetables are tender.
2. Next, add the water, chopped celery, diced carrots, cauliflower, broccoli, chicken bouillon cubes, salt, and ground black pepper. Bring the mixture to a boil.
3. Once boiling, reduce the heat and let the soup simmer, covered, for about 20 minutes, or until the vegetables are tender.
4. While the vegetables are simmering, whisk together the milk and flour in a small bowl until smooth. Slowly stir this mixture into the soup.
5. Bring the soup back to a boil, and cook for another 2 minutes, stirring occasionally.
6. Stir in the freshly chopped parsley to the soup, and just before serving, add the shredded Cheddar cheese. Stir until the cheese is melted and fully incorporated into the soup.

Nutrition Facts (per serving)

• Calories: 341
• Total Fat: 24g (31% DV)
• Saturated Fat: 12g (61% DV)
• Cholesterol: 55mg (18% DV)
• Sodium: 927mg (40% DV)
• Total Carbohydrate: 16g (6% DV)
• Dietary Fiber: 2g (8% DV)
• Total Sugars: 5g
• Protein: 16g (33% DV)
• Vitamin C: 35mg (39% DV)
• Calcium: 444mg (34% DV)
• Iron: 1mg (6% DV)
• Potassium: 375mg (8% DV)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.