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Lima Bean, Mushroom, and Barley Soup

Nutrition Facts

Serving Size1/8 recipe
Calories 110
Calories from Fat5
Total Fat 0 g
Saturated Fat0 g
Cholesterol 0 mg
Sodium 130 mg
Total Carbohydrate 21 g
Dietary Fiber6 g
Sugars5 g
Proteins 6 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    TOP

Servings8
Preparation Time2 hours

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation    TOP

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.
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.
This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition. To send comments or feedback to our Editorial Team regarding the content please email us at healthlibrarysupport@ebscohost.com.