Directions:
- In a Dutch oven, saute green pepper and onion in butter until tender. Add the vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender.
- Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add parsley. Just before serving, stir in cheese until melted. Yield: 6-8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331.94 Kcal (1390 kJ) | ||
| Calories from fat | 113.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.63g | 19% | |
|---|---|---|---|
| Cholesterol | 37.11mg | 12% | |
| Sodium | 1004.29mg | 42% | |
| Potassium | 270.5mg | 6% | |
| Total Carbs | 42.91g | 14% | |
| Sugars | 6.24g | 25% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 9.82g | 20% | |
| Vitamin C | 12.2mg | 20% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.4mg | 2% | |
| Calcium | 232.2mg | 23% | |
| Amount Per 100 g | |||
| Calories | 99.21 Kcal (415 kJ) | ||
| Calories from fat | 33.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 19% | |
|---|---|---|---|
| Cholesterol | 11.09mg | 12% | |
| Sodium | 300.15mg | 42% | |
| Potassium | 80.84mg | 6% | |
| Total Carbs | 12.82g | 14% | |
| Sugars | 1.87g | 25% | |
| Dietary Fiber | 0.37g | 5% | |
| Protein | 2.94g | 20% | |
| Vitamin C | 3.6mg | 20% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.1mg | 2% | |
| Calcium | 69.4mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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