Since we were preparing for a snow day, Tim made a loaf of bread in the bread maker. The house smelled wonderful. And I made a pot of soup. I tried a new recipe, and it's a keeper.
Beef Barley Soup
1/2 lb. ground beef
2 1/2 cups cold water
1 can diced tomatoes
3/4 cup sliced carrots
3/4 cup sliced mushrooms (or 1 can)
1/2 cup quick-cooking barely, uncooked (I used regular)
2 cloves garlic, minced
1 tsp. dried oregano
1/2 lb. (8oz) velveeta, cut up (I used 2 cans of condensed cheese soup)
Brown the meat; drain. Stir in water, tomatoes, carrots, mushrooms, barley, garlic and oregano.
Bring to a boil. Reduce heat to low; cover. Simmer 10 min. or until barely is tender.
Add velveeta; stir until melted.
I added the soup at the same time as the other ingredients and adjusted cooking time for the barley.