1. In a Dutch oven or soup kettle, saute the peppers and onions in
butter or margarine until tender.
2. Add remaining vegetables, water, bouillon, salt, and black pepper;
bring to a boil. Reduce heat: simmer covered for 20 minutes, or until
the vegetables are tender.
3. Combine flour and milk until smooth; stir into pan. Bring soup to a
boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving,
stir in the cheese until melted.
Serves 6 - 8