This recipe can be found in the book "Easy Vegetarian".
It is the very first recipe in the book, and I can tell you now, that it will not be the last that I try.
Each recipe is accompanied by a full page image... that's my husband's favorite kind of cookbook!
All of the recipes are easy to follow and do not require expensive or hard to find ingredients.
1 Tbsp. VEGETABLE OIL
1 RED ONION, diced
1 RED BELL PEPPER, seeded and diced
3 cloves GARLIC, minced
1 3/4 c. POTATOES, diced
2 Tbsp. FLOUR
2 1/2 c. MILK
1 1/4 c. VEGETABLE STOCK
1/2 c. BROCCOLI FLORETS (I used more)
3 c. canned CORN KERNELS, drained (I used frozen)
3/4 c. grated CHEDDAR CHEESE, plus extra for garnish (I used "extra sharp" and put about a cup in the soup)
SALT and PEPPER to taste
Heat the oil in a large pot.
Add the onion, bell pepper, garlic, and potato and sauté over low heat, stirring frequently, for 2-3 minutes.
Stir in the flour and cook, stirring for 30 seconds. Gradually stir in the milk and stock.
Add the broccoli and corn kernels.
Bring the mixture to a boil, sirring constantly, then reduce the heat and simmer for about 20 minutes, or until all the vegetables are tender.
Add 1/2 c. of cheese (or more) and stir until it melts.
Season liberally with salt and pepper and ladle into warm bowls.
Garnish with the remaining cheese and serve.
If desired you may add some herbs or other veggies. This is a great recipe for using up a few leftover peas, lima beans or carrots. Delicious and frugal!
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