Barley Soup Casserole

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