Instructions: In a dutch oven saute green pepper and onion in butter until tender. Add vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 min. or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 min. Add the parsley. Just before serving, stir in the cheese until melted.

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