Microwave Beef And Vegetable Soup For 2 - cooking recipe

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

Preparation

Combine all ingredients except corn and beans in 3-quart casserole.
Cover.
Microwave at high 10 minutes.
Remove marrow from bone, return marrow to soup.
Discard bone.
Reduce power to 50%.
Microwave, covered, 50 minutes, stirring 2 or 3 times.
Add corn and green beans.
Microwave at 50% 10 to 20 minutes, or until meat and vegetables are tender.