DL Staff
The beans and barley help give substance to this vegetarian delight, while the dried mushrooms contribute their smoky-earthy flavor.
Recipe Yield:
8 servings
Recipe Calories:
135
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)
Recipe Instructions:
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
