1 cup large, dried lima beans
3 tbsp. coarse pearl barley
6 cups low-sodium vegetable broth
2 cups sliced portabella mushrooms
1 cup chopped onion
2 tbsp. chopped parsley
½ 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 broth and remaining ingredients; cover and bring to a boil. Cook over low-medium heat until lima beans are soft, about two hours. Serve hot.
Each serving provides about 110 calories, 0 g fat and cholesterol,130 mg sodium, 21 g carbohydrate, 6 g dietary fiber. 5 g sugars, and 6 g protein.