4 chicken bouillon cubes
1 c. diced celery
1 c. diced carrots
1 c. diced onions
1 1/2 c. diced potatoes
1 pkg. frozen broccoli
1 pkg. frozen cauliflower
2 cans cream of chicken soup
1 lb. cubed Velveeta cheese

Dissolve bouillon cubes in 1 quart of water. Add celery, carrots, potatoes and onions. Cook 15 minutes. Add broccoli and cauliflower and cook 15 minutes more. Add soup and cheese; heat and serve.