Ingredients

• 1/2 cup diced cheese
• 1/2 cup frozen peas
• 1/2 cup diced celery
• 6 cups chicken stock
• 2 tablespoons chopped parsley
• 1 tablespoon tomato paste
• 1 bouillon cube
• salt and pepper

Method

wash, pare and cut vegetables. simmer in 6 cups chicken stock containing tomato paste, until tender. add bouillon cube, and pepper. cook 4 minutes longer. lastly, add cheese and parsley. serve piping hot.