1Saute green pepper and onion in butter until tender.
2Add vegetables, chicken broth, parsley and seasonings.
Bring to a boil. Reduce heat cover and simmer for 10 minutes or until vegetables are tender.
3Combine the flour in the cup of milk. Stir until smooth, stir into soup mixture. Bring to a boil, bring back to a boil stirring for another 2 minutes. Add dill weed. Just before serving stir in the cheese until well blended.