Ingredients for 8 servings:
1. 2 cups chopped onions
2. 1 tablespoon butter
3. 1 tablespoon canola oil or 1 tablespoon other vegetable oil
4. 2 celery ribs, diced
5. 1 cup peeled and diced carrot
6. 1 1/2 cups diced potatoes
7. 3 cups water or 3 cups basic light vegetable stock
8. 1/2 teaspoon dried thyme
9. 1 bay leaf
10. 1 1/2 teaspoons salt
11. 1/2 teaspoon ground black pepper
12. 1/2 cup green beans, cut into 1 inch pieces
13. 1/2 cup red bell pepper, diced
14. 1 cup zucchini, diced
15. 1/2 cup green peas, fresh or frozen
16. 2 tablespoons fresh parsley, chopped
17. 2 cups milk
18. 1 cup cheddar cheese, grated
19. 2 ounces neufchatel cheese or 2 ounces cream cheese
Directions:
1. In a large soup pot on medium heat, sauté the onions in the butter and oil for 3 to 4 minutes.
2. Stir in the celery, cover, and cook until just soft, stirring occasionally.
3. Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes.
4. With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
5. Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes.
6. Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat.
7. Discard the bay leaf.
8. Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.
9. Stir the sauce into the soup and gently reheat.
10. Serve hot.