1 c. diced potatoes
1/2 c. chopped carrots
1/2 c. chopped celery
1/2 c. chopped onions
1 pt. cooked soup beans
4 tbsp. butter
3 c. chicken broth
1/2 c. flour, scant
2 c. milk
1 lb. cheese, cut in chunks
Parsley flakes

Simmer vegetables in chicken broth for 30 minutes on medium heat. (butter optional.) After 30 minutes; add flour, milk, cheese and parsley flakes. Cook on low heat until thick. Watch for sticking. This may be prepared in a crock pot, in which case the cheese should be added shortly before serving time to prevent separation. Serves 6.