Brown Jug Soup

Recipe by: Pam Behrends - Illinois

4 tsp. chicken bouillon
6 cup hot water
1 cup chopped onion
1 cup chopped celery
2 cup chopped potatoes
1 small pkg. mixed frozen vegetables
1 small pkg. chopped broccoli
2 cans cream of chicken soup
1 lb. Velveeta cheese

Combine chicken bouillon and hot water. Stir until dissolved. Add onion, celery, potatoes, mixed frozen vegetables, and broccoli. Simmer 30 minutes. Add 2 cans of chicken soup and the Velveeta cheese. Heat until melted.

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