4 chicken bouillon cubes (in 1 qt. water)
1 c. shredded carrots
1 c. diced celery
1 c. diced onion
1 1/2 c. cubed potatoes
1 (20 oz.) bag California vegetables (broccoli and cauliflower)
2 cans cream of chicken soup
1 lb. cubed Velveeta cheese

Dissolve bouillon in water. Add fresh vegetables and cook 15 minutes. Add frozen vegetables and cook 30 minutes. Add soup and cheese until melted. Can be frozen.