6 cups diced tomatoes
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
2 teaspoons chicken bouillon
4 1/2 cups water
4 tablespoons water
3 cups milk
1 pound Velveeta cheese
2 teaspoons chopped parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
Servings: 6
1. Combine tomatoes, celery, carrots, onion, chicken bouillon and 4 1/2 cups water and simmer until vegetables are done and liquid is reduced.
2. Shake together flour with a small portion of milk and add to vegetables with the rest of the milk.
3. Cut the Velveeta cheese in cubes and add to soup along with parsley, salt and pepper. Simmer at low temperature till hot.
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
2 teaspoons chicken bouillon
4 1/2 cups water
4 tablespoons water
3 cups milk
1 pound Velveeta cheese
2 teaspoons chopped parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
Servings: 6
1. Combine tomatoes, celery, carrots, onion, chicken bouillon and 4 1/2 cups water and simmer until vegetables are done and liquid is reduced.
2. Shake together flour with a small portion of milk and add to vegetables with the rest of the milk.
3. Cut the Velveeta cheese in cubes and add to soup along with parsley, salt and pepper. Simmer at low temperature till hot.
