2 c. water
1 c. celery, chopped
1 c. carrots, chopped
1/2 c. onion, chopped
1 lb. fresh broccoli, washed & chopped

CHEESE SAUCE:

1/2 c. butter
1/2 c. flour
2 tsp. salt (or to taste)
1/4 tsp. white pepper
2 c. ham, cut in 1/2-inch cubes
4 c. milk
Tabasco sauce (as desired)
1 lb. processed cheese spread, cut in 1/2-inch cubes (or 4 c. Cheddar cheese, grated)

In large saucepan, combine water, celery, carrots and onion. Bring to boil; reduce heat. Simmer, covered, for about 5 minutes, or until tender-crisp. Add broccoli; cook until broccoli is tender-crisp, about 4 to 5 minutes. (To keep broccoli bright green, leave the cover slightly ajar.) Do not drain vegetables.

To make sauce, melt butter in large saucepan; blend in flour, salt and pepper. Cook, stirring, for 1 minute. Stir in milk; cook until mixture thickens. Add several drops of Tabasco sauce, if desired. Stir in cheese and cook until melted.