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Lima Bean, Mushroom, and Barley Soup

Lima bean, barley, and mushroom soup


  • 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.

Makes eight servings

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.

Online Medical Reviewer: Louise Akin, RN, BSN
Online Medical Reviewer: Daphne Pierce-Smith, RN, MSN, FNP, CCRC
Date Last Reviewed: 4/5/2011
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