Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 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. Quote Link to comment Share on other sites More sharing options...
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