Vegetarian Barley Soup with Beta Glucans and Immune System Herbs
Written by Guest on April 22nd, 2011
www.caryellis.com Get FR*EE Guide to Healing Your Body Naturally by Cary Ellis, author of “Super Immunity Secrets.” Today we are going to make “Mom’s Barley Soup”. It’s early March, and in many places there’s still plenty of snow in the ground. It’s wonderful to make a pot of warming, nutritious soup when it’s chilly outside. Though learning to make something new takes a little effort, you’ve made taken the first step by “showing up” and you’ll be surprised how easy it is! So, get ready to learn how to make this incredible soup. This soup is chock full of immune boosting ingredients and good concentrations of beta glucans. What’s really important today, is that you discover how quick and easy the soup is to make. Once you learn how easy it is, you’ll realize that no kitchen should be without a pot of nutritious, protective soup simmering on these stove during chilly months. There are many variations of immune boosting soups you can make at home for your family. We don’t go through a winner without a pot of vegan barley soup on the stove almost every week. This soup can be a corner stone of a healthy winter diet, something to help protect us from colds and flu. So it takes about 5-7 minutes to put the ingredients in a big pot (quick and easy), and then takes about 2 hours to simmer till the barley is tender and all ingredients are melded into a delicious broth. It’s ideal to cook this kind of soup on weekend or evening when you are at home doing other things, but can keep …
Tags: Barley, Beta, Glucans, herbs, Immune, Soup, System, Vegetarian
April 22nd, 2011 at 4:25 pm
Correction: beta glucan is throughout the barley kernel: Quote: “Barley has a distinct advantage over some other grains in that beta-glucan soluble fiber is found throughout the entire barley kernel” webpage: barkeyfoods . org forward slash barleyfacts-FDA . pdf The hulless or dehulled whole grain barley does contain more beta glucan than pearl barley, but both are good.
Tom T.
April 22nd, 2011 at 4:48 pm
Thanks for the great video.
I believe beta glucan is in the outer bran layer of so-called hulled barley. Hulled barley has the outermost indigestible layer removed, the bran layer is intact. Pearled barley = the bran layer is removed. I think pearled barley doesn’t have beta glucan. See wikipedia article on Beta Glucan, paragraph “B-Glucan Sources In Nature”: “However, B(1,3)(1,4) -glucans are also extracted from the bran of some grains such as oats and barley, …”
Tom T.