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Cheese Vegetable Soupcheese/eggs, soups/stews, microwave 6 cup diced tomatoes 1 cup chopped celery 1 cup chopped carrots 1/2 cup chopped onion 2 teaspoon chicken bouillon 4 1/2 cup water 4 tablespoon water 3 cup milk 1 lb velveeta cheese 2 teaspoon chopped parsley flakes 1 teaspoon salt 1/4 teaspoon 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.
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