Lima Bean, Mushroom, and Barley Soup

Nutrition Facts

Serving Size 1/8 recipe
Calories 110
Calories from Fat 5
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 130 mg
Total Carbohydrate 21 g
Dietary Fiber 6 g
Sugars 5 g
Proteins 6 g
Vitamin A 50% DV
Vitamin C 4% DV
Calcium 4% DV
Iron 10% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 8
Preparation Time 2 hours
Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation

Ingredients Measures
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
Directions
  1. Wash lima beans and barley separately in cold water. Drain, and transfer to a soup kettle.
  2. Add vegetable stock and remaining ingredients; cover and bring to a boil.
  3. Cook over low-medium heat until lima beans are soft, about 2 hours. Serve hot.

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Diabetic Exchange
Fruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

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