| Directions | Bring all ingredients to a boil, except for soup and Velveeta. Simmer until tender. Add soup and Velveeta. Cook until all is dissolved and hot. |
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Ingredients | - | | 4 chicken bouillon cubes |
- | | 1/2 cup onion, diced |
- | | 1 cup celery, diced |
- | | 1 package frozen California blend vegetables (1 lb bag) |
- | | 1 quart water |
- | | 2 cans cream of celery soup |
- | | 3/4 pound Velveeta cheese, cubed |
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