Lima Bean, Mushroom, and Barley Soup

Lima bean, barley, and mushroom soup

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 kettle.

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

SIGN UP TODAY FOR FREE E-NEWSLETTERS

Get the latest in medical technology, research and disease prevention sent to your inbox from Barnes-Jewish West County Hospital and Barnes-Jewish Hospital.
Find a doctor or make an appointment: 314.542.WEST (9378) OR TOLL-FREE 1.844.542.9378
General Information: (314) 996.8000
12634 Olive Boulevard
Creve Coeur, Missouri 63141
©Copyright 1997-2018, Barnes-Jewish West Country Hospital. All Rights Reserved