1 lg. carrot, scrape with vegetable brush, do not peel
1/2 head cabbage
4 sm. yellow summer squash
1 stalk celery with leaves
1 sm. bunch parsley
4 chicken bouillon cubes
1/8 tsp. pepper
5 c. water

Finely chop or shred carrot, cabbage, squash, celery and parsley into a large kettle, Dutch oven or stock pot. Add bouillon cubes, pepper and water. Cook until vegetables are very tender, then mash to blend. Add 1/4 cup Velveeta cheese cut into small cubes. Simmer over low heat until cheese melts.