Healthy Soup Recipe: Lima Bean, Mushroom and Barley

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Healthy Soup Recipe: Lima Bean, Mushroom and Barley

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

Wash lima beans and barley separately in cold water. Drain, and transfer to a soup kettle. Add vegetable stock and remaining ingredients; cover and bring to a boil. Cook over low-medium heat until lima beans are soft, about 2 hours. Serve hot.

FREEZABILITY

Two to three months.

8 servings; each: 110 calories, 0 g fat, 130 mg sodium, 6 g fiber

Courtesy FruitsandVeggiesMatter.gov .

Last updated and/or approved: March 2010. Original article appeared in Jan/Feb 2008 former print magazine.

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