Ingredients

• 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

Directions 

Wash lima beans and barley separately in cold water. Drain and transfer to a soup pot.

Add vegetable broth and remaining ingredients; cover and bring to a boil. Cook over low-medium heat until lima beans are soft, about 2 hours. Serve hot.

Makes 8 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.