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Tue Feb 13, 2018, 12:45 AM

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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Reply I lost 4 pounds. My secret is homemade veggie soup for half of my calories. (Original post)
applegrove Feb 2018 OP
MLAA Feb 2018 #1
applegrove Feb 2018 #2
MLAA Feb 2018 #3
applegrove Feb 2018 #6
Phoenix61 Feb 2018 #7
applegrove Feb 2018 #8
Phoenix61 Feb 2018 #9
applegrove Feb 2018 #10
Hassin Bin Sober Feb 2018 #18
PoindexterOglethorpe Feb 2018 #14
applegrove Feb 2018 #15
PoindexterOglethorpe Feb 2018 #16
applegrove Feb 2018 #17
flotsam Feb 2018 #4
applegrove Feb 2018 #5
DUgosh Feb 2018 #11
applegrove Feb 2018 #12
Upthevibe Feb 2018 #13

Response to applegrove (Original post)

Tue Feb 13, 2018, 12:48 AM

1. Id try quinoa. 😉

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Response to MLAA (Reply #1)

Tue Feb 13, 2018, 12:50 AM

2. Does quinoa have a strong flavour like barley?

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Response to applegrove (Reply #2)

Tue Feb 13, 2018, 12:51 AM

3. I dont think so.

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Response to MLAA (Reply #3)

Tue Feb 13, 2018, 12:55 AM

6. I'll use rice.

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Response to applegrove (Reply #6)

Tue Feb 13, 2018, 01:06 AM

7. The advantage of quinoa over rice is it

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.

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Response to Phoenix61 (Reply #7)

Tue Feb 13, 2018, 01:09 AM

8. I've never cooked quinoa. I'll keep it in mind for next time.

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Response to applegrove (Reply #8)

Tue Feb 13, 2018, 01:11 AM

9. It's easy to cook but I would recommend

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.

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Response to Phoenix61 (Reply #9)

Tue Feb 13, 2018, 01:15 AM

10. Thanks. I'll remember that.

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Response to Phoenix61 (Reply #9)

Tue Feb 13, 2018, 04:36 AM

18. My understanding is the coating also inhibits digestion.

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.

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Response to applegrove (Reply #2)

Tue Feb 13, 2018, 01:51 AM

14. I didn't think barley had a strong flavor.

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Response to PoindexterOglethorpe (Reply #14)

Tue Feb 13, 2018, 02:06 AM

15. It elevates soup to nines. There is definitely a flavour burst with

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.

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Response to applegrove (Reply #15)

Tue Feb 13, 2018, 02:14 AM

16. Interesting. I had never noticed.

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.

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Response to PoindexterOglethorpe (Reply #16)

Tue Feb 13, 2018, 02:21 AM

17. The Campbells chicken stock with barley is to die for.

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Response to applegrove (Original post)

Tue Feb 13, 2018, 12:52 AM

4. A fast check shows either potatoes or rice....N/T

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Response to flotsam (Reply #4)

Tue Feb 13, 2018, 12:55 AM

5. Rice would work. Rice it will be. Thanks.

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Response to applegrove (Original post)

Tue Feb 13, 2018, 01:17 AM

11. Can you post your recipe

I love soup

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Response to DUgosh (Reply #11)

Tue Feb 13, 2018, 01:26 AM

12. Here is a link to a thread about the soup:

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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Response to applegrove (Reply #12)

Tue Feb 13, 2018, 01:46 AM

13. Awesome!

Thanks for the info...and good for you.

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