Barley Soup Casserole Recipe
Recipe Ingredients
1/2 cup each: chopped onion, celery and bel, l pepper
1 garlic clove, minced
1 cup medium pearl barley
1/4 cup tomato paste
2 tsp instant beef bouillon granules
2 1/2 cup boiling water
1 can tomatoes or stewed tomatoes, with l, iquid (14.5 ounces
Recipe Preparation
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
Servings: 6
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Barley Soup Casserole Recipe Index from Recipes 4U
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