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applegrove

(118,740 posts)
Tue Feb 13, 2018, 12:45 AM Feb 2018

I lost 4 pounds. My secret is homemade veggie soup for half of my calories.

It freezes well too so I make a big pot once a week. Any gluten free people out there know of a good gluten free replacement for barley? I'm going to make it this weekend for my family and one of them can't have gluten.

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I lost 4 pounds. My secret is homemade veggie soup for half of my calories. (Original Post) applegrove Feb 2018 OP
Id try quinoa. 😉 MLAA Feb 2018 #1
Does quinoa have a strong flavour like barley? applegrove Feb 2018 #2
I dont think so. MLAA Feb 2018 #3
I'll use rice. applegrove Feb 2018 #6
The advantage of quinoa over rice is it Phoenix61 Feb 2018 #7
I've never cooked quinoa. I'll keep it in mind for next time. applegrove Feb 2018 #8
It's easy to cook but I would recommend Phoenix61 Feb 2018 #9
Thanks. I'll remember that. applegrove Feb 2018 #10
My understanding is the coating also inhibits digestion. Hassin Bin Sober Feb 2018 #18
I didn't think barley had a strong flavor. PoindexterOglethorpe Feb 2018 #14
It elevates soup to nines. There is definitely a flavour burst with applegrove Feb 2018 #15
Interesting. I had never noticed. PoindexterOglethorpe Feb 2018 #16
The Campbells chicken stock with barley is to die for. applegrove Feb 2018 #17
A fast check shows either potatoes or rice....N/T flotsam Feb 2018 #4
Rice would work. Rice it will be. Thanks. applegrove Feb 2018 #5
Can you post your recipe DUgosh Feb 2018 #11
Here is a link to a thread about the soup: applegrove Feb 2018 #12
Awesome! Upthevibe Feb 2018 #13

Phoenix61

(17,009 posts)
7. The advantage of quinoa over rice is it
Tue Feb 13, 2018, 01:06 AM
Feb 2018

doesn't sog out. It's actually a seed rather than a grain and keeps its nutty consistency. It's a great addition to chili.

Phoenix61

(17,009 posts)
9. It's easy to cook but I would recommend
Tue Feb 13, 2018, 01:11 AM
Feb 2018

getting the quinoa that has been prerinsed. It has a coating that tastes like soap of it isn't rinsed off. Not difficult to do but rather time consuming.

Hassin Bin Sober

(26,334 posts)
18. My understanding is the coating also inhibits digestion.
Tue Feb 13, 2018, 04:36 AM
Feb 2018

The seed would like to make it through your digestive track undamaged and plant itself.

I'm a relative newcomer to quinoa and I love it.

My partner has been making a bunch of soup type dishes quinoa. I throw siracha on them and pretend they are chili.

I feel a gazillion times better just giving up the grains/breads.

applegrove

(118,740 posts)
15. It elevates soup to nines. There is definitely a flavour burst with
Tue Feb 13, 2018, 02:06 AM
Feb 2018

Last edited Tue Feb 13, 2018, 02:41 AM - Edit history (1)

barley. Why Campbells put it in their chicken stock. It makes soup, soup.

Later: looked it up on the internet. The flavour is described as nutty.

PoindexterOglethorpe

(25,873 posts)
16. Interesting. I had never noticed.
Tue Feb 13, 2018, 02:14 AM
Feb 2018

I make a beef with barley soup that I'm very fond of, especially as it freezes quite well, but I'd never paid attention to the flavor of the barley.

applegrove

(118,740 posts)
12. Here is a link to a thread about the soup:
Tue Feb 13, 2018, 01:26 AM
Feb 2018
https://www.democraticunderground.com/10181040957#post3

It was Ottawa's favourite restaurant in the 1980s. They served the soup with something like salsa chips.
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