The beans and barley help give substance to this vegetarian delight, while the dried mushrooms contribute their smoky-earthy flavor.
Recipe Ingredient Details:
1 cup large dried lima beans
3 tablespoons coarse pearl barle
2 quarts vegetable stock
1 cup sliced, dried mushrooms
1 medium onion (chopped)
2 tablespoons fresh chopped parsley
1/2 cup diced celery
1 cup diced carrots
1/2 teaspoon celery salt
Salt (to taste)
Wash lima beans and barley separately in cold water. Drain and transfer to 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.
Recipe Additional Notes:
PER SERVING: Calories 135,Fat 0,Perfat 3,Cholesterol 0,Carbo 27,Protein 7,Fiber N/A,Sodium N/A
Thu, 2001-02-01 14:55