survival-doctor-ad-stabbed
My Family Doctor Blog

Google search



Free Health Newsletter

free-health-newsletterThank you for visiting! You can sign up for our free monthly newsletter here. You'll get the latest articles, with tips and insights from doctors, registered dietitians and more.

We never spam or share your email address.

Click here to read previous newsletters.

Healthy Soup Recipe: Lima Bean, Mushroom and Barley
lima-bean-mushroom-and-barley-soup.gif
  • 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.




newsletter-graphic-free28 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.


You may also be interested in:

Share/Save/Bookmark
Comments (0)add comment

Write comment
smaller | bigger
 

busy
 
© My Family Doctor 2017.
Magazine Publishing Website Design and Digital Magazine Media Solutions for Publishers