Nutrition Facts
Serving Size1/8 recipe
Calories110
Calories from Fat5
Total Fat0 g
Saturated Fat0 g
Cholesterol0 mg
Sodium130 mg
Total Carbohydrate21 g
Dietary Fiber6 g
Sugars5 g
Proteins6 g
Vitamin A50% DV
Vitamin C4% DV
Calcium4% DV
Iron10% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times
Servings8
Preparation Time2 hours

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation
IngredientsMeasures
Large dried lima beans1 cup
Coarse pearl barley3 tablespoon
Low-sodium vegetable broth6 cups
Portabella mushrooms, sliced2 cups
Onion, chopped1 cup
Parsley, chopped2 tablespoons
Celery, chopped½ cup
Carrots, diced1 cup
  1. Directions
  2. Wash lima beans and barley separately in cold water. Drain, and transfer to a soup kettle.
  3. Add vegetable stock and remaining ingredients; cover and bring to a boil.
  4. Cook over low-medium heat until lima beans are soft, about 2 hours. Serve hot.