Lima Bean, Mushroom and Barley Soup

Lima Bean, Mushroom and Barley Soup

Indulge in a bowl of this hearty soup for one of your veggie servings.


5 stars 5 stars 5 stars 5 stars 5 stars (23 ratings made) Rate
Serves: 8 person(s) Change

Preparation Time: 12 mins
Cooking Time: 2 hrs

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe Dairy-Free Recipe


  • 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


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.

Thanks to Centers for Disease Control and Prevention

Nutritional Info (per serving)

CALORIES 121 cals
Kilojoules 507 kJ
Fat 0.3 g
Saturated Fat 0.1 g
Cholesterol 0 mg
Sodium 147 mg
Carbohydrates 24.4 g
Fiber 6.0 g
Total Sugars 4.7 g
Protein 6.0 g
Calcium 48.0 mg
Note: A dash indicates no data is available.