6 chicken bouillon cubes
6 c. water
1 c. diced onion
1 c. diced celery
1 c. diced carrots
1 c. cubed potatoes
1/2 head cauliflower
1/2 head broccoli
1 lb. Velveeta cheese
2 cans cream of chicken soup

Dissolve bouillon cubes in boiling water. Add onion and celery. Cover and simmer for 20 minutes. Add carrots and potatoes. Cover and simmer for 20 minutes. Add cauliflower and broccoli; cover and simmer for 20 minutes. Add cheese and soup. Stir until cheese is melted. Serves 12.