Black Bean Vegetable Chowder- Mylinda

2 T margarine or butter

1 large onion, chopped (1 cup)

3 T all-purpose flour

¾ teaspoon ground cumin

½ t garlic salt

4 cups skim milk

1 pkg. (16oz) frozen corn, broccoli and sweet red peppers

1 can (15oz) black beans, rinsed and drained

1 ½ cups shredded Monterey Jack cheese (6oz)

2 T chopped fresh cilantro or parsley

Melt margarine in 4-qt Dutch oven over medium heat (heavy pot). Cook onion in margarine, stirring occasionally, until crisp-tender.

Mix flour, cumin and garlic salt in medium bowl; gradually stir in milk with a wire whisk. Stir milk mixture into onion. Stir in vegetables and beans. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.

Stir in 1 cup of the cheese until melted. Sprinkle each serving with remaining cheese and cilantro.