In a large saucepan or Dutch oven over medium heat, brown meat and onion in oil. Add broth, barley, thyme, marjoram, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving. Yield: 8 servings. Recipe by: Taste of Home Magazine Posted to recipelu-digest Volume 01 Number 463 by Sewgoode
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 8|
|Calories from Fat: 172 (48%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||26 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 60.4mg||19 %|
|Sodium 614.8mg||21 %|
|Potassium 531.7mg||14 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 5.9g||23 %|
|Sugars, other 20.9g|
|Protein 19.8g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 358
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