Creamy Ham and Vegetable Stew

1-1/2 cups water
2 carrots, peeled and cut into 1-inch pieces
1 cup diced, peeled potato (1 medium)
1 medium onion, cut into chunks
1 cup frozen peas
1 cup cubed ham
1 10-3/4-ounce can condensed reduced-sodium cream of celery soup
1/2 of an 8-ounce jar process cheese dip (1/2 cup)
In a large saucepan, combine the water, carrots, potato, and onion.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add peas
and ham. Return to boiling; reduce heat. Cover and cook for 5 minutes
more. Stir in soup and cheese dip. Cook and stir until heated. Makes 4
main-dish servings.