Beef Barley Soup

Ingredients

• 14 oz canned tomatoes canned
• 0.8 cup carrots sliced
• 2 cloves garlic minced
• 0.5 lb ground beef 
• 0.8 cup mushrooms sliced
• 1 tsp oregano leaves dried
• 0.5 cup quick-cooking barley uncooked
• 2.5 cups water cold
• 8 oz velveetaâ® 
• 8 oz velveetaâ® 

Equipment

• sauce pan

Directions

1. Brown meat in large saucepan; drain. Stir in water, tomatoes, carrots, mushrooms, barley, garlic and oregano.
2. Bring to boil. Reduce heat to low; cover. Simmer 10 minutes or until barley is tender.
3. Add VELVEETA; stir until melted.