6 c  Diced tomatoes
1 c  Chopped celery
1 c  Chopped carrots
1/2 c  Chopped onion
2 ts Chicken bouillon
4 1/2 c  Water
4 tb Water
3 c  Milk
1 lb Velveeta cheese
2 ts Chopped parsley flakes
1 ts Salt
1/4 ts 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.