Lima Bean, Mushroom, and Barley Soup
Ingredients
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1 cup large, dried lima beans
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3 tbsp. coarse pearl barley
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6 cups low-sodium vegetable broth
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2 cups sliced portabella mushrooms
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1 cup chopped onion
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2 tbsp. chopped parsley
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½ cup chopped celery
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1 cup diced carrots
Directions
Wash lima beans and barley separately in cold water. Drain and transfer to a soup kettle.
Add vegetable broth and remaining ingredients; cover and bring to a boil. Cook over low-medium heat until lima beans are soft, about two hours. Serve hot.
Makes eight servings
Each serving provides about 110 calories, 0 g fat and cholesterol,130 mg sodium, 21 g carbohydrate, 6 g dietary fiber. 5 g sugars, and 6 g protein.
Author:
Centers for Disease Control
Online Source:
Centers for Disease Controlhttp://aackids.psu.edu/index.php/page/show/id/3
Online Editor:
Sims, Jane
Date Last Reviewed:
4/5/2011
Date Last Modified:
4/5/2011
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