Dissolve 4 chicken bouillon cubes in 1 quart water. Add: 1 1/2 c. sm. cubed potatoes 1 c. shredded carrots 1 c. diced onions

Cook 15 minutes and add 1 (20 oz.) bag California vegetables (broccoli and cauliflower). Cook 15 minutes more. Add 2 cans cream of chicken soup and 1 pound cubed Velveeta cheese. Heat and serve. This soup can be frozen. It is delicious!