2 cups water
1 can (10 3/4 ounces) chicken broth
1 cups sliced carrots
1/2 cup chopped onion
1 small clove garlic, minced
1/8 tsp. pepper
2 cups coursely chopped fresh broccoli
2 TBSP flour
3/4 cup milk
1 1/2 cups (6 ounces) shredded swiss cheese

Put the water, broth, carrots, onion, garlic, and pepper in a large saucepan. Bring to boil. Reduce heat, cover and simmer for 10 minutes. Add the broccoli; return soup to a boil. Meanwhile, combine the flour and milk in a small bowl, stirring well. Slowly add flour mixture to the boiling soup, stirring constantly. Cook over medium heat, stirring occasionally, for 10 minutes, or until thickened and bubbling. Stir in the cheese. Serve immediatly.

NOTE: Use any combo of veggies. Fresh frozen, or even leftovers. If using cooked veggies, add them after stirring the flour mixture into the soup base.