Barley Soup Casserole Recipe

Ingredients

1/2 cup each: chopped onion, celery and bel, l pepper
1 garlic clove, minced
1 cup medium pearl barley
1/4 cup tomato paste
2 tsp instant beef bouillon granules
2 1/2 cup boiling water
1 can tomatoes or stewed tomatoes, with l, iquid (14.5 ounces


Directions

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


Servings: 6 servings

 

 

Barley Soup Casserole Recipe brought to you by Recipe Ideas


Categories: Casserole; Main Dish; Soup


The History of Recipes

Transcribed cooking instructions as a concept can be found far back into the distant past, in truth as far into history as the early Egyptians, and maybe further still. However, sadly, these early recipes were just primitive hieroglyphic or cunieform instructions for meal preparation.

Much later, in Roman times a man called Apicius compiled a number of scripts detailing recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvres, main meal and afters, something we still use today. He also recounts how the cooks of Roman times were skilled in the use of many aromatic flavors, including a few that will be familiar to modern cooks for example thyme, fennel and dill.

Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. These new spices and herbs caused an explosion in manuscripts on cookery, many of which still exist in academic collections.

When we get to the twentieth century, recipe publications are highly popular mostly due to increased literacy, people having more free time and having more money.

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We hope you enjoy this Barley Soup Casserole recipe.

 


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