Beef Barley Soup

By: Colleen Vines
Cook 10 Minutes
4 Servings
  • 1/2 pound ground beef
  • 2 1/2 cups cold water
  • 1 14.5 oz. can stewed tomatoes
  • 1 cup sliced carrots
  • 1 cup sliced mushrooms
  • 1/2 cup quick cook barley
  • 2 cloves minced garlic
  • 1 teaspoon oregano
  • 1/2 pound velveeta cubed
  1. Brown ground beef; drain.
  2. Stir in everything except cheese.
  3. Bring to a boil, reduce heat, cover and simmer 10 minutes.
  4. Uncover and stir in cheese until melted.

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