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Beef Barley Soup  

Beef Barley Soup
Prep Time:
15 min
Total Time:
35 min
Makes:
6 servings, about 1 cup each
What You Need
 
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
Make It
 

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.

Kraft Kitchens Tips
 
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.
Mincing Garlic
Using flat edge of chef's knife, smash down on garlic clove to loosen skin. Remove skin. Cut the peeled garlic clove into thin slices. Then, using chef's knife and holding down tip end, cut back and forth across the garlic until finely minced.
K:87 v0:53189
Average Rating  (28)
Rated  by rdaire on 8/13/2008

See All Ratings & Comments See All Ratings and Comments
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Nutritional Information

Nutrition Infomation

Calories
 250
Total fat
 13 g
  Saturated fat
 7 g
Cholesterol
 50 mg
Sodium
 770 mg
Carbohydrate
 19 g
  Dietary fiber
 3 g
  Sugars
 6 g
Protein
 15 g
Vitamin A
 50 %DV
Vitamin C
 10 %DV
Calcium
 20 %DV
Iron
 10 %DV
Healthy Living Information
RecipeDetail