5 c. diced potatoes
1 c. celery, chopped
1 c. diced carrots
1/2 c. chopped onions
2 tsp. salt
1/2 tsp. pepper
2 chicken bouillon cubes
1 tsp. parsley flakes
2 1/2 c. water
2 c. tomato juice
1 lb. ground beef, browned
1 lb. Velveeta cheese
1/4 c. flour
4 c. milk

Put first four ingredients into a 8-quart kettle with 2 c. water. Boil 15 min. Add 2 c. tomato juice, ground beef, cheese. Cook 5 min. longer or until cheese melts. Mix 1/4 c. flour and 1/2 c. water as thickening. Add to kettle of soup. Let cook until veggies are soft. Stir often, then add milk. Heat, but do not boil. Serve. Make 5 quarts. Delicious!

You may chop your carrots, celery, and potatoes small, about 1/4 in. size.