Cheese Vegetable Soup

Ingredients

950 gr tomatoes
100 gr celery
130 gr carrots
60 gr onion
10 ml chicken bouillon
1,100 ml water
60 ml water
700 ml milk
240 gr velveeta cheese
1 gr parsley flakes
3 gr salt
1 gr pepper

Instructions

Combine tomatoes, celery, carrots, onion, chicken bouillon and 4.5 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.