Lima Bean and Porcini Soup

Ingredients

• 1 large celery stalk, finely chopped
• 1 large carrot, unpeeled, finely chopped
• 1 large onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons extra virgin olive oil
• Salt to taste
• ½ pound dried lima beans, soaked overnight and drained
• ½ cup pearl barley
• 1 pound meaty lamb neck or beef shin bones
• ¾ ounce dried porcini mushrooms
• 4 thyme sprigs
• 1 bay leaf
• Freshly ground black pepper to taste
• 1 tablespoon minced shallot
• 1 tablespoon chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    321 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 8 grams dietary fiber; 3 grams sugars; 18 grams protein; 40 milligrams cholesterol; 58 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. In a soup pot, combine celery, carrot, onion, garlic, olive oil and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Add lima beans, barley, 8 cups water, bones, porcini, thyme and bay leaf, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until beans are tender, about 1 1/2 hours.
2. Discard thyme sprigs and bay leaf. Remove bones, remove meat from bones, chop meat and return meat to soup. Taste and add salt if needed. Ladle soup into bowls and season with pepper. Garnish with shallot and parsley, and serve.

1 hour 45 minutes