An Old-School Favourite !
Wash peas and soak overnight (or use fresh peas). Wipe and trim meat. Put in a pot with water and bring to a boil. Skim off any fat. Add barley, onion, leak, peas and spices, as well as the diced turnip and carrot. Simmer 3 - 4 hours. Add cabbage and grated carrot, simmer another 20 minutes to 1/2 hour. Serve hot, with a crusty bread for dipping. Yum !
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 263 | ||
Calories from Fat: 182 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.2g | 27 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 181mg | 56 % | |
Sodium 78.5mg | 3 % | |
Potassium 413.8mg | 11 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 4.1g | ||
Protein 14.1g | 20 % | |
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: 263
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