1 lb ground beef
1 medium onion, chopped
2 stalks celery, chopped
6 cups beef broth
2 (14 1/2 ounce) cans stewed tomatoes, cut up
1 cup sliced carrot
1 1⁄2 cups sliced fresh mushrooms
1⁄2 cup quick-cooking barley, uncooked
3 garlic cloves, minced
2 teaspoons dried oregano leaves, crushed
salt
pepper
Lawry's Seasoned Salt
1 lb Velveeta cheese
Brown meat,onions and celery in large saucepan.
Drain the grease off.
In a large pot, stir in beef broth, tomatoes, carrots, mushrooms, barley, garlic, oregano, salt, pepper and Lawry's Seasoning.
Bring to a boil.
Reduce heat.
Cover and simmer for 30 minutes, or until the barley is tender.
Stir in the Velvetta cheese until it is melted.
Flo's note: Sometimes since I am not crazy about Velveeta cheese, instead of a block of Velveeta, I use a jar (or less) of store brand cheese dip. You can put in as much as you like therefore controlling the cheesiness. And if you are lucky they might have different flavors like queso blanco flavor, cheddar or nacho cheese flavor. Works for me.
Message Thread
« Back to index