1 green bell pepper, seeded and cut into 1/2 inch slices
1 white onion, seeded and cut into 16 wedges
1 (10 ounce) container organic cream cheese, softened
1 cup milk
1 cup chopped celery
1 cup cooked white beans
1 cup mushrooms
Place peppers, onions, cream cheese and milk in the pan of a large pot. Cook over low heat until peppers and onions are tender.
Meanwhile, layer vegetables in the pan; arrange beans and mushrooms over vegetables. Cook on medium heat turning once but not continually, until cook to desired tenderness.