|Large dried lima beans||1 cup|
|Coarse pearl barley||3 tablespoon|
|Low-sodium vegetable broth||6 cups|
|Portabella mushrooms, sliced||2 cups|
|Onion, chopped||1 cup|
|Parsley, chopped||2 tablespoons|
|Celery, chopped||½ cup|
|Carrots, diced||1 cup|
- 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.
Fruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 1; Other: 0
|Serving Size||1/8 recipe|
|Calories from Fat||5|
|Saturated Fat||0 g|
|Dietary Fiber||6 g|
|Vitamin A||50% DV|
|Vitamin C||4% DV|
A randomized trial found that fecal microbiota transplantation had a higher rate of remission in patients with active ulcerative colitis than those who recieved placebo. Fecal transplantation is believed to help the intestine develop a healthy balance of bacteria in the gut which can help the intestine recover and function more effectively.
Exercise Associated with Healthy Baby Weight
Mindful Meditation May Reduce Symptoms and Complications of Insomnia
Chewing Gum After Surgery May Improve Digestive Tract Recovery