Beef barley soup

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, crushed
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
Salt and pepper
Total time: 35 min

1. Brown meat in large saucepan; drain. Stir in water, tomatoes, carrots, mushrooms, barley, garlic and oregano.
2. Bring to boil. Reduce heat to low; cover. Simmer 10 minutes or until barley is tender.
3. Add prepared cheese product; stir until melted. Season to taste with salt and pepper.