Beer and Cheese Soup

Makes 8 cups

Chicken Bouillon                                  2 cubes

Beer                                                     6 oz

Water                                                   2 c

Potatoes                                               ¾ c (cubed)

Celery                                                  ½ c (chopped)

Carrots                                                 ½ c (diced)

Onion                                                   ½ c (chopped)

Frzn Broccoli & Cauliflower                 10 oz package

Cream of Chx soup                              1 (10.75 oz) can (condensed)

Velveeta                                               ½ lb (cubed)

In a large pot over medium heat, dissolve the bouillon in the beer and water.  Add the potatoes, carrots, celery, and onion, mix well and cook for 10-15 min.  Stir in the cauliflower/broccoli mixture and heat for 10 more min.  Add the condensed soup and the cheese.  Reduce heat to low and melt the cheese (stir often).  Serve