Lima Bean, Mushroom and Barley Soup
Rating: 
(12 ratings made)
| Heart-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 150 mg
Sodium:
No more than 250 mg
Carbohydrates:
No more than 80g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Sodium Recipe | X |
|---|
This recipe contains:
Sodium:
No more than 200 mg
|
| Diabetes-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 300 mg
Sodium:
No more than 1000 mg
Carbohydrates:
No more than 50g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| High-Fiber Recipe | X |
|---|
This recipe contains:
Fiber:
At least 3g
|
| Dairy-Free Recipe | X |
|---|
|
This recipe contains no milk or milk products, no casein or whey.
|
Serves: 8 person(s)
Preparation Time: 12 mins
Cooking Time: 2 hrs 10 mins
Indulge in a bowl of this hearty soup for one of your veggie servings.
Ingredients:
1 cup large dried lima beans
3 Tbsp coarse pearl barley
6 cup low-sodium vegetable broth
2 cup sliced portabella mushrooms
1 cup chopped onion
2 Tbsp chopped parsley
1/2 cup chopped celery
1 cup diced carrots
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, for about 2 hours. Serve hot.
Author:
Centers for Disease Control and Prevention
CDC: Fruit & Veggies - More Matters
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