In a Dutch oven, brown beef in oil; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until the meat and vegetables are tender. Stir in peas; heat through.
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|Serving Size: 1 Serving (458g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 67 (27%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 28.1mg||9 %|
|Sodium 4123.4mg||142 %|
|Potassium 757.7mg||20 %|
|Total Carbohydrate 29.7g||9 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 24g|
|Protein 17g||24 %|
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Calories per serving: 250
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