Beef Barley Soup - cooking recipe

Ingredients

1/2 lb. ground beef
2 1/2 c. cold water
1 (14 1/2 oz.) can stewed tomatoes, cut up
1/4 c. sliced carrots
3/4 c. sliced mushrooms
1/2 c. quick barley (uncooked)
2 cloves garlic, minced
1 tsp. dried oregano leaves
salt and pepper to taste
1/2 lb. Velveeta pasteurized process cheese spread, cubed

Preparation

Brown meat in large saucepan; drain. Stir in water, tomatoes, carrots, mushrooms, barley, garlic and oregano. Bring to a boil; reduce heat. Cover and simmer 10 minutes or until barley is tender. Season to taste. Stir in cubed cheese spread until melted. Garnish as desired. Serve with sliced Italian or French bread.