Beef Barley Soup

• 1/2 lb. ground beef
• 2 1/2 c. water
• 1 (14 1/2 oz.) can stewed tomatoes
• 3/4 c. sliced carrots
• 3/4 c. sliced mushrooms
• 3/4 c. diced celery
• 1/2 c. diced onions
• 1/2 c. quick cook barley
• 2 garlic cloves, minced
• 1 tsp. oregano
• 1/2 lb. Velveeta cheese, cubed
• 1 beef bouillon cube (optional)
• salt and pepper to taste

1. Brown meat in Dutch oven.
2. Drain off fat.
3. Stir in water, tomatoes, carrots, mushrooms, barley, celery, onions, garlic and oregano.
4. Bring to boil.
5. Reduce heat.
6. Cover and simmer 10 to 15 minutes or until barley and vegetables are tender.
7. Season to taste.
8. Stir in Velveeta until melted.
9. Garnish as desired.
10. Makes six 1 cup servings.

ground beef, water, tomatoes, carrots, mushrooms, celery, onions, cook barley, garlic, oregano, velveeta cheese, bouillon cube, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519501 (may not work)