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Beef Barley Soup

  • Prep Time: 15 Minutes (Total Time: 35 Minutes)
  • Serving Size: 6
  • 1/2 pound Ground Beef
  • 2-1/2 cups Cold Water
  • 1 can (14-1/2 ounce) 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 teaspoon Dried Oregano Leaves
  • 1/2 pound (8 ounce) 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.

    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.

    RECIPE COURTESY OF KRAFT FOODS