Parisian Soup - cooking recipe

Ingredients

1 stick butter
1/2 c. chopped onion
1/2 c. chopped celery
4 chicken bouillon cubes
1/4 c. flour
1 c. diced ham
1/2 c. Velveeta
1 (15 to 17 oz.) frozen broccoli, cauliflower and carrots

Preparation

Cook frozen veggies in 3 cup of water until tender.
Keep all liquid.
Saut onions and celery in butter.
Add bouillon cubes; add flour to thicken.
Combine all ingredients and simmer until ready to eat.
Good next day also.