Recipes

Lima bean, mushroom and barley soup

• 1 c. large, dried lima beans
• 3 T. coarse pearl barley
• 6 c. low-sodium vegetable broth
• 2 c. sliced portabella mushrooms
• 1 c. chopped onion
• 2 tbsp. chopped parsley
• ½ c. chopped celery
• 1 c. 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.

Yields 8 servings.