Lima Bean, Mushroom, and Barley SoupEn Español (Spanish Version)
Serving Size1/8 recipeCalories
110Calories from Fat5Total Fat
0 gSaturated Fat0 gCholesterol
130 mgTotal Carbohydrate
21 gDietary Fiber6 gSugars5 gProteins
6 gVitamin A50% DVVitamin C4% DVCalcium4% DVIron10% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings8Preparation Time2 hours
Cups of Fruits and Vegetables Per Person: 1.0
IngredientsMeasuresLarge dried lima beans1 cupCoarse pearl barley3 tablespoonLow-sodium vegetable broth6 cupsPortabella mushrooms, sliced2 cupsOnion, chopped1 cupParsley, chopped2 tablespoonsCelery, chopped½ cupCarrots, diced1 cupDirectionsWash 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.
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.