VEGETABLE CHEESE SOUP 8 Recipe

Ingredients
  • 1 1/2 quarts water
  • 3 potatoes, peeled and diced
  • 3 carrots, peeled and sliced
  • 3 teaspoons chicken bouillon
  • 1 package frozen vegetables (I like California Blend) (16 ounce bag)
  • pepper to taste
  • 2 teaspoons parsley flakes
Directions
Cook until potatoes and carrots are becoming tender. Add frozen vegetables. When all are tender add 2 cans cream of chicken soup and 1 lb. Velveeta. Turn off. Reheat when ready to eat.
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