Beer and Cheese Soup

This is a heart beer and cheese soup. Satisfying and hearty, perfect for a cold winter's night. Its also pretty good for you.
It can be made vegan/vegetarian if you wish, depending on the cheese and stock you use.

1 Large Sweet Onion
Olive Oil
2 Tbsp Flour

1 Cup Carrots
1/2 Cup Celery

1/2 Cup Red Peppers
1/2 Cup Peas
1/2 Cup Corn

1 Can (355 ML) Beer (Any beer you like)
2 Cups Stock (Can be Vegetable, Beef, Chicken, etc.)
1/2 Cup Shredded Cheese (I recommend a sharp, aged cheddar or similar strong cheese)

Dice the onion, carrots and red pepper. Thinly slice the celery.

Fry the onions on medium heat. Use a little bit of olive oil, enough to coat the bottom of the pot.
When the onions are slightly browned, add the flour. Mix until there are no clumps in the flour. Then add the carrots and celery to the onions.

Once the carrots and celery begin to soften (take a few pieces out, let them cool, and taste), add the corn, peas  and pepper to the mix. After two minutes, add the stock and beer.

Heat the mixture on high heat until it begins to boil. Boil until the vegetables are softened, but still somewhat firm (use the previous testing method).

Take the mixture off of the heat, wait two minutes for it to cool. This step is crucial. If you add the cheese to the boiling mixture, it will have a funny texture. The soup needs to be somewhat cooled in order for the cheese to mix properly.

Suggested serving: salt and pepper to taste with a hearty pumpernickel bread on the side. And beer to drink.