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Lima Bean, Mushroom, and Barley 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 pot.

Add vegetable broth 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

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.

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