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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is one of my favorite soups. Very cheesy and a hearty soup. It is so quick and easy to prepare. I typically serve it with warm dinner rolls and a small side salad. Ingredients:
1/2 pound ground beef |
2 1/2 cups water |
1 can (14.5 ounces) stewed tomatoes, chopped up |
3 medium carrots, sliced |
1 small can sliced mushrooms |
1/2 cup quick barley, uncooked |
2 cloves garlic, minced |
1 tsp dried oregano leaves, crushed |
1/2 pound (16 ounces) velveeta cheese cut up |
salt & pepper |
Directions:
1. Brown meat in a large sauce pan; drain. Stir in water, tomatoes, carrots, mushrooms,
2. barley, garlic and oregano.
3. Bring to boil. Reduce heat to low; cover. Simmer 10 minutes or until barley tender.
4. Add Velveeta; stir until melted. Season to taste with salt & pepper.
5. Makes 6 servings.
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