1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 c. carrots, chopped
1 1/2 c. cabbage, shredded
Water
4 c. milk
1/2 c. flour
Salt & pepper to taste
1/2 tsp. nutmeg
1/2 tsp. paprika
A few dashes of Tabasco sauce
2 c. cooked ham, cubed
1 lb. Velveeta cheese
4 tsp. chicken bouillon

Put all vegetables in large pot and just barely cover with water. Boil vegetables for about 10 minutes or until tender. Add ham, milk, chicken bouillon and spices. Add cheese which has been cubed and cook on low until melted. Make a paste with flour and water and pour into soup and cook on low for a while to get the pasty taste out of the soup.