4 potatoes, diced
4 carrots, sliced
1 onion, diced
3 chicken bouillon cubes
6 c. water
1 large bag cauliflower
1 large bag broccoli
2 cans cream of chicken soup
1 lb. Velveeta cheese

Add potatoes, carrots, onions and bouillon cubes to water. Cook until carrots are tender. Add cauliflower and broccoli; cook until tender. Add cans of cream of chicken soup and stir well. Add Velveeta cheese. Stir in and let melt.