Title: Barley soup casserole
 Categories: Soups
      Yield: 6 servings
 
    1/2 c  Each: chopped onion, celery
           -and bell pepper
      1    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)
 
  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