Barley soup casserole

Yield: 6 servings

Measure Ingredient
½ cup Each: chopped onion, celery and bell pepper
1 Garlic clove, minced
1 cup Medium pearl barley
¼ cup Tomato paste
2 teaspoons Instant beef bouillon granules
2½ cup Boiling water
1 can Tomatoes or stewed tomatoes, with liquid (14.5 ounces)

Crumble beef into a microwave safe plastic colander suspended over a 3 qt. casserole. Top with onion, celery, bell pepper and garlic; cover with casserole lid or vented plastic wrap. Stirring midway through cooking, microwave on HIGH for 6 minutes, or until beef is no longer pink.

Discard grease and place barley, tomato paste and bouillon in same casserole. Pour boiling water over barley; stir. Top with beef mixture and tomatoes with liquid; do not stir. Re-cover and microwave on MEDIUM- HIGH (70 %) for 30 minutes. Stir and let stand for 5 minutes.

Makes 6 servings.

Nutritional value per serving: 360 calories 23 grams protein 34 grams carbohydrates 4 grams fiber 15 grams fat 66 milligrams cholesterol 545 milligrams sodium

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