Barley Soup Casserole



INGREDIENTS:

1/2 c Each: chopped onion, celery and bell pepper

Garlic clove, minced

1 c Medium pearl barley

1/4 c tomato paste

2 ts Instant beef bouillon granules

2 1/2 c Boiling water

1 cn  tomatoes or stewed tomatoes,
with liquid (14.5 ounces)

DIRECTIONS:

1. 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.
  
2. 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.

Serves 6



Barley Soup Casserole