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.

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