1 c. water
1/2 c. diced celery
1/2 c. diced carrots
1/2 c. chopped broccoli
1/2 c. chopped cauliflower
1 oz. diced onion
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. flour
1 c. skim, 1% or 2% milk
2 oz. pasteurized process cheese spread, cubed

In 2 quart saucepan, combine water and vegetables; heat to boiling. Reduce heat, simmer 15 minutes or until tender. In tightly covered jar shake salt, pepper, flour and milk until thoroughly mixed; stir into vegetable mixture. Heat to boiling; boil and stir 1 minute until thickened. Stir in cheese until melted. 3 cups.

Tip: Soup can be made in larger quantity and frozen.