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| 1 x ca. 450 g | ground beef |
| 1/2 Tasse | Each; chopped: onion, celery and bell pepper |
| 1 | cloves garlic minced |
| 1 Tasse | Medium pearl barley |
| 1/4 Tasse | tomato paste |
| 2 Teelöffel | Instant beef bouillon granules |
| 2 1/2 Tasse | water boiling |
| 1 Dose | (14 1/2-ounce) chopped tomatoes including liquid |
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Crumble beef into a dishwasher-safe plastic colander suspended over a 3-quart casserole. Top with onion, celery, bell pepper and garlic; cover with lid or vented plastic wrap. Stirring midway through cooking, microwave on high 6 minutes or until beef is no longer pink.
Discard grease and place barley, tomato paste and bouillon in casserole. Pour boiling water over barley; stir. Top with tomatoes, tomato liquid and beef mixture; do not stir. Re-cover and microwave on medium-high (70 percent) 30 minutes. Stir and let stand 5 minutes.
grams carbohydrates, 5 grams fiber, 71 milligrams cholesterol, 638 milligrams sodium.
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