Microwave Beef And Vegetable Soup For 2

• 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

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.

beef, water, carrot, celery, onion, pearl barley, beef bouillon granules, basil, garlic, pepper, whole kernel corn

Taken from www.food.com/recipe/microwave-beef-and-vegetable-soup-for-2-265387 (may not work)