1. Melt margarine in bottom of saucepan.
2. Add onions, carrots, and peppers and cook and stir over moderate heat till onions are soft but not brown.
3. Add potatoes, corn, salt and pepper and water (3 cups) to veggies,
4. Bring to a boil.
5. Reduce heat and simmer 20 minutes.
6. Add Brussels sprouts to soup.
7. Cover and simmer 10 minutes.
8. Stir dry milk, flour and cold water until smooth.
9. Add to soup and stir to mix simmering and stirring frequently, for 3 minutes.

Nutritional values per 1 c serving:
    100 calories
    5 gr fat
    12 grams of cholesterol
    3 grams of protein.