Yield: 1 servings
|6 cups||Diced tomatos|
|1 cup||Chopped celery|
|1 cup||Chopped carrots|
|½ cup||Chopped onion|
|2 teaspoons||Chicken bouillon|
|1 pounds||Velveeta cheese|
|2 teaspoons||Chopped parsley flakes|
Combine tomatos, celery, carrots, onion, chicken bouillon and 4 1/ 2 cup 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.