Beef Barley Soup - cooking recipe

Ingredients

1/2 lb. ground beef
1 medium onion, chopped
1 (14.5 oz.) can stewed tomatoes
2 1/2 c. cold water
1 c. sliced mushrooms
1/2 c. quick barley (uncooked, must be quick barley)
2 cloves garlic, minced
1 tsp. oregano
1/2 lb. Velveeta cheese, cubed

Preparation

Brown meat and onion in large saucepan; drain.
Add water, tomatoes with juice, carrots, mushrooms, barley, garlic and oregano.
(Other vegetables may be added or substituted.)
Bring to boil; reduce heat and cover.
Simmer for 10 to 15 minutes until barley is done.
Add cubed cheese; cover and simmer for 5 minutes until cheese is melted.
Serves 6.