In a Dutch oven or Stock Pot, saute the pepper and onions in butter or margarine until tender. Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Add the cheese just befor serving, and warm until melted.
Makes 6 - 8 servings