Lima Bean, Mushroom and Barley Soup

Serves 8 / The beans and barley help give substance to this vegetarian delight, while the dried mushrooms contribute their smoky-earthy flavor.

1 cup large dried lima beans
3 tablespoons coarse pearl barley
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

1. Wash lima beans and barley separately in cold water. Drain and transfer to soup kettle

2. Add vegetable stock and remaining ingredients. Cover and bring to a boil.

3. Cook over low-medium heat until lima beans are soft, about 2 hours. Serve hot.

Calories 135,Fat 0,Perfat 3,Cholesterol 0,Carbo 27,Protein 7,Fiber N/A,Sodium N/A