1/2 c. each chopped red, green, yellow peppers
1/2 c. chopped onion
1/4 c. butter
3 c. water
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. flour
2 c. milk
1 tbsp. parsley
3 chicken bouillon cubes
2 c. Velveeta cheese
1 c. diced potato
1 c. broccoli
1 c. cauliflower
1 c. thinly sliced carrots

In soup kettle, sauté onion in butter over medium heat until tender. Add water, vegetables, bouillon cubes, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until veggies are tender.

Combine flour and milk until smooth. Pour into veggies and stir well while adding. Bring to a boil. Cook and stir for 2 minutes. Add cheese and stir until cheese is completely melted.

Serves 6 to 8.