Cheesy Vegetable Soup

This is the easiest and quickest soup ever--plus it tastes great! This soup takes about 30-35 minutes to make.

2 cans chicken broth
1 1/2 cups water
1 cup carrot, sliced or shredded(I use baby carrots, --already peeled!)
3-4 stalks celery, sliced
1/2 bag frozen chopped broccoli
1/4 cup dried onions (or 1/2 onion, diced)
6-8 oz Velveeta cheese, cubed
1 TPSP parsley, opt.
Salt and pepper to taste
**

Boil vegetables in chicken broth and water on medium heat until vegetables are tender (not mushy) about 20-30 minutes. Add Velveeta cheese and seasonings, stirring occasionally until cheese is melted. I like to thicken my soup a bit with either a cornstarch/water mixture (1-2 TBSP cornstarch to 1/2 cup water), or flour/water mixture (1/4 cup flour to 3/4 cup water in a container with lid and shake vigorously to get lumps out), cook's preference. Once cheese has melted, "soup's on!"

**Sometimes if I have leftover cooked ham or chicken, I will add to the soup along with the cheese.

I like to serve this with garlic toast and some sort of a fruit. Yum, yum, yum!