Lima Bean and Barley Chowder

5
Servings
15m
Prep Time
8h
Cook Time
8h 15m
Ready In


"This recipe was originally a stove-top recipe from the Physician's Committee for Responsible Medicine website but I find it much easier to put everything in the slow-cooker in the morning and enjoy for dinner. This recipe makes a thick and creamy soup, so I recommend starting with 4 cups water or stock, then add the other cup later if you like more broth. Serve with crusty rolls and salad, and you have a perfect dinner!"

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (364.3 g)
  • Calories 111
  • Total Fat - 0.5 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 614.6 mg
  • Total Carbohydrate - 26.7 g
  • Dietary Fiber - 3 g
  • Sugars - 4.6 g
  • Protein - 2.3 g
  • Calcium - 40.8 mg
  • Iron - 1.2 mg
  • Vitamin C - 9.1 mg
  • Thiamin - 0.1 mg

Step 1

Put everything into a slow-cooker together (I use a 3 1/2 quart crock pot).

Step 2

Stir well.

Step 3

Cook on low for 8 hours.

Tips & Variations


  • Slow cooker

Related

ellie

Very good chowder/thick soup. For a vegetarian dish this was very filled. Changes I made: for the broth we used mushroom broth which I bought at Whole Foods and for the seasoned salt I used Old Bay, but otherwise made as directed for a very good dinner which we served with corn muffins. Thanks for sharing!

review by:
(7 Sep 2014)