1 stick margarine
2 cups frozen peppers and onions
2 stalks celery, chopped fine
2 broccoli crowns, steamed and chopped
2 cups mini carrots, steamed and chopped
1 12oz can evaporated milk
24 oz whole milk (use milk can to measure)
8 oz shredded Velveeta
1/8 cup flour, dissolved in 1/4 cup hot water
4 oz whipped cream cheese
4 oz can diced mild green chilies
Melt margarin in large stock pot.
Sautee peppers/onions and celery until translucent.
Add steamed carrots and broccoli.
Pour milk over all.
Add Velveeta and stir.
Add dissolved flour, blending well.
Season with salt to taste.
Cook on low to medium heat for 1/2 hour or so, stirring often.
Remove from heat when thick and stir in cream cheese till melted.