Microwave Beef and Vegetable Soup for 2 |
|
 |
Prep Time: 10 Minutes Cook Time: 80 Minutes |
Ready In: 90 Minutes Servings: 2 |
|
So much better than from a can. Ingredients:
3/4 lb beef arm pot roast, with bone cut into 1/2 inch cubes |
3 cups water |
1/3 cup thinly sliced carrot |
1/3 cup thinly sliced celery |
1/4 cup chopped onion |
2 tablespoons pearl barley |
1 tablespoon beef bouillon granules |
1/4 teaspoon dried savory, basil or 1/4 teaspoon marjoram leaves |
1/8 teaspoon garlic powder |
1/8 teaspoon pepper |
1 (8 3/4 ounce) can whole kernel corn, drained |
1/2 cup frozen cut green beans |
Directions:
1. Combine all ingredients except corn and beans in 3-quart casserole.
2. Cover.
3. Microwave at high 10 minutes.
4. Remove marrow from bone, return marrow to soup.
5. Discard bone.
6. Reduce power to 50%.
7. Microwave, covered, 50 minutes, stirring 2 or 3 times.
8. Add corn and green beans.
9. Microwave at 50% 10 to 20 minutes, or until meat and vegetables are tender.
|
|