Brown Jug Soup - cooking recipe

Ingredients

4 cubes chicken bouillon
6 cups water
1 cup chopped celery
1 cup chopped onion
3 cups peeled and cubed potatoes
1 (10 ounce) package frozen mixed vegetables
1 (10 ounce) package frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese, cubed

Preparation

In a large soup pot, dissolve chicken bouillon cubes in 6 cups of water.
Add all the vegetables, fresh and frozen, to the pot. Simmer for 30 minutes.
Stir in cream of chicken soup. Add cheese, and mix until melted. Serve.