Lima Bean, Mushroom, and Barley Soup

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

Nutrition Facts

Serving Size	1/8 recipe
Calories	110
Calories from Fat	5
Total Fat	0 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	130 mg
Total Carbohydrate	21 g
Dietary Fiber	6 g
Sugars	5 g
Proteins	6 g
Vitamin A	50% DV
Vitamin C	4% DV
Calcium	4% DV
Iron	10% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings	8
Preparation Time	2 hours

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation

Ingredients	Measures
Large dried lima beans	1 cup
Coarse pearl barley	3 tablespoon
Low-sodium vegetable broth	6 cups
Portabella mushrooms, sliced	2 cups
Onion, chopped	1 cup
Parsley, chopped	2 tablespoons
Celery, chopped	½ cup
Carrots, diced	1 cup

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, about 2 hours. Serve hot.

Diabetic Exchange
Fruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.