Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
|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|
| Proteins ||6 g|
|Vitamin A||50% DV|
|Vitamin C||4% DV|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
|Preparation Time||2 hours|
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation TOP
|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.