Lima Bean, Mushroom, and Barley Soup

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Lima Bean, Mushroom, and Barley Soup

 

1 cup large dried lima beans

3 tbsps. coarse pearl barley

6 cups low-sodium vegetable broth

2 cups sliced portabella mushrooms

1 cup onion, chopped

2 tbsps. parsley, chopped

1/2 cup celery, chopped

1 cup carrots, diced

 

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.

Makes 8 servings.

Calories 100, Fat 0g, Cholesterol 0mg, Sodium 360mg,

Carbohydrate 18g, Fiber 4g.

Points 1.