2 tbsp. vegetable oil
1 med. size onion, halved and sliced thin (1 c.)
1 med. size green bell pepper, chopped coarsely (1 c.)
2 med. size ribs celery, sliced thin (1 c.)
3 c. beef broth
1 (16 oz.) can tomatoes, undrained, tomatoes broken up
1/2 c. med. grain pearl barley
1 tsp. dried marjoram leaves
12 oz. lean ground beef

Heat oil in a 3 quart saucepan over medium heat; stir in onion, green pepper, and celery. Cook 5 minutes, stirring twice, until onion is translucent. Stir in remaining ingredients except beef. Bring to a boil; reduce heat, cover and simmer 35 minutes or until barely is almost tender. Crumble beef in to saucepan, cover and simmer 10 minutes longer until beef is no longer pink and barley is tender. Makes 4 servings.

MICROWAVE METHOD: Reduce oil to 1 tablespoon. Put onion, green pepper, and celery in 3 quart bowl; stir in oil. Microwave uncovered on high 4-6 minutes until crisp-tender. Stir in remaining ingredients except beef. Reduce power to medium high. Cover with lid or vented plastic wrap and microwave 35-40 minutes, stirring twice, until barley is almost tender. Add beef, cover and microwave 5 minutes until meat is no longer pink and barley is tender. Let stand 5 minutes.