1 qt. water
1 c. diced onions
1 c. celery
4 chicken bouillon cubes
2 1/2 c. diced potatoes
1 c. diced carrots
1 (20 oz.) bag of frozen diced mixed vegetables
2 cans cream of chicken soup
1 lb. Velveeta cheese

Cook first 4 ingredients for 20 minutes and then add potatoes, carrots and mixed vegetables and cook for 30 minutes or until vegetables are tender. Then add cream of chicken soups and Velveeta cheese. Heat until cheese is melted. Keeps well in refrigerator.