Barley Soup Casserole

Name: Barley Soup Casserole
Yield: 6
Ingredients: 1/2 c onion, chopped; 1/2 c celery, chopped; 1/2 c bell pepper, chopped; 1 garlic clove, minced; 1 c barley, medium pearl; 1/4 c tomato paste; 2 tsp beef bouillon granules; 2.5 c boiling water; 14.5 oz stewed tomatoes

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By Just A Pinch KitchenCrew

Rating:

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Serves:

Ingredients

1/2 c

onion, chopped
1/2 c

celery, chopped
1/2 c

bell pepper, chopped
1

garlic clove, minced
1 c

barley, medium pearl
1/4 c

tomato paste
2 tsp

beef bouillon granules
2.5 c

boiling water
14.5 oz

stewed tomatoes
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How to Make Barley Soup Casserole

Step-by-Step

Crumble beef into a microwave safe plastic colander suspended over a 3 quart 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.