Vegetable Cheese Soup - cooking recipe

Ingredients

4 1/2 c. water
5 chicken cubes
2 lb. frozen California Mix (or broccoli) vegetables
1 can Rotel
10 oz. light Velveeta

Preparation

In large saucepan bring to boil water, bouillon, and vegetables until vegetables are tender.
Let cool to lukewarm.
Blend all in blender.
Slightly blend to reduce size of vegetables.
(Omit this step of cooling and blending if you desire large chunks of vegetables in soup.)
Return to saucepan.
Add Rotel and Velveeta. Do not boil.
Heat on low and serve.
Freezes well.
One serving is one cup.