Lima Bean, Mushroom, and Barley Soup 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 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. Makes eight 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.