Barley Soup Casserole Recipe
1/2 cup Each: chopped onion, celery
-and bell pepper
1 Garlic clove, minced
1 cup Medium pearl barley
1/4 cup Tomato paste
2 teaspoon Instant beef bouillon
2 Half a 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
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
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
to Grain Recipes
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