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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I came up with this soup by mixing a couple different recipes together. It has become one of my favorites. Ingredients:
1 lb ground beef |
1 medium onion, chopped |
2 stalks celery, chopped |
6 cups beef broth |
2 (14 1/2 ounce) cans stewed tomatoes, cut up |
1 cup sliced carrot |
1 1/2 cups sliced fresh mushrooms |
1/2 cup quick-cooking barley, uncooked |
3 garlic cloves, minced |
2 teaspoons dried oregano leaves, crushed |
salt |
pepper |
lawry's seasoned salt |
1 lb velveeta cheese |
Directions:
1. Brown meat,onions and celery in large saucepan.
2. Drain the grease off.
3. In a large pot, stir in beef broth, tomatoes, carrots, mushrooms, barley, garlic, oregano, salt, pepper and Lawry's Seasoning.
4. Bring to a boil.
5. Reduce heat.
6. Cover and simmer for 30 minutes, or until the barley is tender.
7. Stir in the Velvetta cheese until it is melted.
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