Recipe - Cheese Vegetable Soup

6 cup Diced tomatoes
1 cup Chopped celery
1 cup Chopped carrots
One half cup Chopped onion
2 teaspoon Chicken bouillon
4 One half cup Water
4 tablespoon Water
3 cup Milk
1 pound Velveeta cheese
2 teaspoon Chopped parsley flakes
1 teaspoon Salt
One fourth teaspoon Pepper

Combine tomatoes, celery, carrots, onion, chicken
bouillon
and 4 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini