Brown stew meat in salad oil in a 10-quart Dutch oven. Pour off fat. Add water, tomatoes with liquid, onions, salt & pepper. Heat to boiling, reduce heat to low. Cover & simmer 1 hour, stirring occasionally. Stir in barley. Heat to boiling, reduce heat to low. Cover & simmer 30 minutes. Add broccoli, carrots, mushrooms & thyme; heat to boiling again. Reduce heat, cover & simmer 40 minutes or until vegetables are tender, stirring occasionally. Recipe yields about 14-16 servings. Leftover soup may be frozen & served up to 3 months later. KAY PILLOW MAULDIN From
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|Serving Size: 1 Serving (414g)|
|Recipe Makes: 14|
|Calories from Fat: 54 (23%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 22.7mg||7 %|
|Sodium 77mg||3 %|
|Potassium 769.4mg||20 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 20.9g|
|Protein 18.5g||26 %|
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Calories per serving: 231
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