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Ingredients

  • 1 cup large, dried lima beans
  • 3 tbsp coarse pearl barley
  • 6 cups low-sodium vegetable broth
  • 2 cups sliced portabella mushrooms
  • 1 cup chopped onion
  • 2 tbsp chopped parsley
  • ½ cup chopped celery
  • 1 cup diced carrots

Directions

Wash lima beans and barley separately in cold water. Drain and transfer to a soup pot.

Add vegetable broth and remaining ingredients; cover and bring to a boil. Cook over low-medium heat until lima beans are soft, about 2 hours. Serve hot.

Makes 8 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.