* (cut up up the frozen green beans or green peas to make 2 cups) Saute onions, carrots, and celery in heated butter or margarine in a large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper. Bring to a boil. Stir in barley and lower heat. Cook slowly, covered, 1 1/2 hours, until barley is tender. Stir in beans or peas during last 10 minutes of cooking. Remove from heat and stir in dill. Serves 10-12. Good for informal lunch or supper.
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|Serving Size: 1 Serving (277g)|
|Recipe Makes: 10|
|Calories from Fat: 66 (34%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 7.4mg||2 %|
|Sodium 61.8mg||2 %|
|Potassium 372.5mg||10 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 22g|
|Protein 4.9g||7 %|
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Calories per serving: 192
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