Lima Wheatberry Soup
Recipe: #17864
March 09, 2015
Categories: Side Dishes, Beans, Vegetables, Sunday Dinner, Slow Cooker, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, Low Fat, Low Glycemic, No Eggs, Non-Dairy, Protein/Health Drinks, Sugar-Free, Vegan, Vegetarian, more
"This was an instance of using up whatever was on hand, and it turned out to be the best soup we ever had! Excellent on a frosty day with crusty bread and a salad."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (498.4 g)
- Calories 79.3
- Total Fat - 0.7 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 635.5 mg
- Total Carbohydrate - 16.7 g
- Dietary Fiber - 5.5 g
- Sugars - 8.3 g
- Protein - 5.1 g
- Calcium - 85 mg
- Iron - 2.4 mg
- Vitamin C - 21.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place all ingredients in a slow cooker (I use a 4 quart) and cook on low for 8-9 hours.
Step 2
If you like it thicker, use only 4 cups liquid, but watch to be sure there is enough liquid for the soup to cook and not stick.
Tips & Variations
No special items needed.
0 Reviews
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