• Lima Bean, Mushroom, and Barley Soup

    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
    1. Wash lima beans and barley separately in cold water. Drain, and transfer to a soup kettle.
    2. Add vegetable stock and remaining ingredients; cover and bring to a boil.
    3. Cook over low-medium heat until lima beans are soft, about 2 hours. Serve hot.

    Diabetic ExchangeFruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 1; Other: 0Diabetic 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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