Lima Bean, Mushroom, and Barley Soup
Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
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
- 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.
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.
