Place vegetables and broth in large saucepan. Cover; bring to a boil on medium-high heat. Reduce heat to low, simmer for 10 minutes or until vegetables are tender.
Mash vegetables to desired consistency. Stir in Velveeta. Cook 5 minutes or until cheese is melted and soup is heated through, stirring frequently.
Servings: 6 Serving Size: 1 cup
Ingredients
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1 package broccoli, cauliflower and carrots
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2 cans chicken broth (14 oz cans)
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12 ounces Velveeta cheese, cubed
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