Title: Cheese Vegetable Soup
Categories: Cheese Soup
Yield: 6 Servings
| 6 | c | Diced tomatoes |
| 1 | c | Chopped celery |
| 1 | c | Chopped carrots |
| 1/2 | c | Chopped onion |
| 2 | ts | Chicken bouillon |
| 4 1/2 | c | Water |
| 4 | tb | Water |
| 3 | c | Milk |
| 1 | lb | Velveeta cheese |
| 2 | ts | Chopped parsley flakes |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
Combine tomatoes, celery, carrots, onion, chicken bouillon
and 4 1/2 c water and simmer until vegetables are done and
liquid is reduced. Shake together flour with a small portion of
milk and add to vegetables with the rest of the milk. Cut the
velveeta cheese in cubes and add to soup along with parsley,
salt and pepper. Simmer at low temperature till hot.