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Suggest a better descriptionRecipe by: McDougall Plan Begin by placing peas, barley, and lima beans in large soup pot with 8 cups of water, onion, bay leaves, and celery seed. Cook over low heat, covered, about 1 1/2 hours. Then add the remaining vegetables and seasonings and cook about 45 minutes longer. Add more water if necessary. HELPFUL HINTS: Also can be made without lima beans; in this case, increase split peas to 2 cups. Freezes well. Makes a good sandwich spread; also good on baked potatoes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 77 | ||
Calories from Fat: 3 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 84.4mg | 3 % | |
Potassium 219.2mg | 6 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 11.4g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database 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: 77
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