4 chicken bouillon cubes
1 qt. water
1 c. celery, chopped
1 lg. onion, chopped
2 1/2 c. carrots, chopped
1 (10 oz.) pkg. frozen mixed vegetables (3 c.)
2 cans cream of chicken soup
1/2 c. water
1 lb. Velveeta cheese

I have used frozen broccoli and cauliflower or diced potatoes.

Bring 1 quart of water to boil and add bouillon cubes, celery, carrots and vegetables. Cook until tender (about 20 minutes). Add soup and water; cook for another 10 to 15 minutes. Remove from heat and add cheese. Let set until cheese is melted. Stir and serve.