Microwave Beef and Vegetable Soup for 2

So much better than from a can.

• Ready In: 1 hr 40 mins
• Serves: 2

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 3/4ounce) 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.