½ cup chopped Red Bell Pepper
½ cup chopped Onion
2 Tbsp Canola Oil
1 cup chopped Celery
1 cup chopped Cauliflower
1 cup diced Carrots
1 cup chopped Broccoli
3 cups Water
3 cubes Chicken Bouillon
¼ cup All-Purpose Flour
1 Packet Revival Organic Plain Soy Powder
1½ cups Milk
1 Tbsp chopped fresh Parsley
3 cups shredded Cheddar Cheese
salt and black pepper to taste
DIRECTIONS
In a Dutch oven or soup kettle, sauté the pepper and onion in Canola Oil until tender. Add the remaining vegetables, water, bouillon, salt and black pepper and bring to a boil. Reduce heat and simmer covered for 20 minutes, or until the vegetables are tender. In a separate dish, combine flour, plain soy powder and milk until smooth. Stir milk/flour mixture into the kettle with the vegetable mixture. Bring soup to a boil and stir for 2 minutes. Mix in the parsley, and just before serving, stir in the cheese until melted.
* In place of crackers, top with Revival Soy Chips for added heart-healthy soy protein.
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