Recipe 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|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 77
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