This soup recipe has been in my family for years and years. Even picky eaters may eat their vegetables when you serve this soup. It's very easy to make and you can easily freeze the extra soup for another day.
2 chicken bouillon cubes
3 c water
½ c diced celery
¾ c small cubed potatoes
½ c diced onions
½ c sliced carrots
1 pkg. frozen broccoli & cauliflower pieces
1 can cream of chicken soup
½ lb. cubed Velveeta cheese
Dissolve bouillon cubes in water. Add celery, potatoes, onion, and carrots. Cook in a covered pan for about 15 minutes. Add broccoli and cauliflower. Cook 15 minutes more. Add soup and Velveeta cheese. Heat and serve.
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