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Ingredients
6 to 7 Potatoes, peeled & chopped
4 Celery stalks, diced
1/2 Red onion, diced
6 Slices sweet red pepper, chopped
3 Carrots, diced
2 Chicken bouillon cubes
Fresh parsley, diced
2 Teaspoons sea salt
2 Teaspoons fresh ground black pepper
4 Cups water
1 Can evaporated milk
4 Chunks of Velveeta cheese
Instructions
Combine all ingredients except Velveeta cheese in a large stock pot and blend well. Cook over medium heat for 1 to 1 /1/2 hours until vegetables are tender.
Add cheese and stir until melted and evenly distributed.