Lima Bean Barley Soup
Ingredient
1. 1 cup large dried lima beans
2. 3 tbsps. coarse pearl barley
3. 6 cups low-sodium vegetable broth
4. 2 cups sliced portabella mushrooms
5. 1 cup onion, chopped
6. 2 tbsps. parsley, chopped
7. 1/2 cup celery, chopped
8. 1 cup carrots, diced
Preparation Method
1. Wash lima beans and barley separately in cold water.
2. 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.
Makes 8 servings.
Calories 100,
Fat 0g,
Cholesterol 0mg,
Sodium 360mg,
Carbohydrate 18g,
Fiber 4g.
Points 1.
Source : Low Fat Good Cooking
