Remove meat from the cracked soup bone; cut meat into cubes and brown slightly in hot fat. Place meat, soup bone, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly 1 hour. ADd nbarley and cook 1 hour longer. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes; cook 45 minutes. Add fresh peas and cook 15 minutes.
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 41 (44%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 4.1mg||1 %|
|Sodium 20.1mg||1 %|
|Potassium 256.3mg||7 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 9.7g|
|Protein 2g||3 %|
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Calories per serving: 94
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