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Healthy Soup Recipe: Lima Bean, Mushroom and Barley
  • 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
Wash lima beans and barley separately in cold water. Drain, and transfer to a soup kettle. Add vegetable stock and phentermine ingredients; cover and bring to a boil. Cook over low-medium heat until lima beans are soft, about 2 hours. Serve hot.


Two to three months.

newsletter-graphic-free28 servings; each: 110 calories, 0 g fat, 130 mg sodium, 6 g fiber

Courtesy .

Last updated and/or approved: March 2010. Original article appeared in Jan/Feb 2008 former print magazine.

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