Beef Barley Soup

Beef Barley Soup

***Susan's Note: Since I try not to eat ground beef, I have made this with "vegetarian ground meat" such as Gimme Lean, and it is delicious. You could also use ground turkey or Light Velveeta.


Prep Time:
15 min
Total Time:
35 min
Makes:
6 servings, about 1 cup each

1/2 lb. ground beef
2-1/2 cups cold water
1 can (14-1/2 oz.) stewed tomatoes, cut up
3/4 cup sliced carrots
3/4 cup sliced mushrooms
1/2 cup quick-cooking barley, uncooked
2 cloves garlic, minced
1 tsp. dried oregano leaves
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up

BROWN meat in large saucepan; drain. Stir in water, tomatoes, carrots, mushrooms, barley, garlic and oregano.

BRING to boil. Reduce heat to low; cover. Simmer 10 minutes or until barley is tender.

ADD VELVEETA; stir until melted.


Substitute
Prepare as directed, using VELVEETA Made With 2% Milk Reduced Fat Pasteurized Prepared Cheese Product.
Jazz It Up
Sprinkle with chopped fresh parsley just before serving.