We have been adding noodles and rice to our soups for years. They help make the soups more filling and, frankly, more delicious too. However, there are some amazing soups and stews that can easily be bulked up with more unusual whole grains like barley, quinoa, buckwheat, millet, faro, rye or wheat berries.
But why shake up a classic soup by using different grains? Here’s some food for thought.
Consider adding grains to your soup
Whole grains have high fiber content and therefore your body burns them more slowly. This means they provide sustained energy. Quicker burning refined noodles can give you a spike in energy, but might contribute to your 3 o’clock crash. (This is actually one reason we use egg noodles. They have a lower carb and fat content to regular noodles – so they don’t contribute to the mid-afternoon crash so many office workers experience.)
Studies have shown that eating whole grains instead of refined grains can reduce risk of chronic heart disease, stroke, and diabetes. Whole grains also boost your fiber intake by quite a bit. Adults need 25-30 grams of fiber daily and you have to eat much more refined grains to obtain all of that fiber than you do whole grains. For example, two slices of dark rye bread will give you 5.8 grams of fiber while two slices of white bread will only provide 1.9 grams of fiber.
Fiber is important for a few of reasons. It can help keep you fuller, longer. It can also help control blood sugar and lower cholesterol.
So, why add interesting new grains to your soup? Here are five simple reasons:
1. They are delicious!
2. Whole grains are heart healthy.
3. Fiber keeps you full.
4. You’ll have more energy!
5. Whole grains help you control your blood sugar.
So, add whole grains to something delicious today! Here at Portland Kettle, we offer whole-grain menu options like our mushroom beef barley soup. We hope you’ll come on over and try it.
“A first-rate soup is more creative than a second-rate painting.” – Abraham Maslow