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Salt and pepper to taste Put the meat, water, salt and washed pearl barley into a large saucepan. Bring to a boil very slowly and skim. Dice the vegetables and wash and shred the cabbage and add to the pan. Bring the soup back to a boil again and simmer very gently until the meat is cooked and the peas are tender - about two hours. Add parsley and salt and pepper to taste. Posted by Gavin Davies. Courtesy of Fred Peters.
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|Serving Size: 1 Serving (276g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 32mg||1 %|
|Potassium 233.2mg||6 %|
|Total Carbohydrate 15g||4 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 11.2g|
|Protein 2.5g||4 %|
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Calories per serving: 67
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