Saturday, October 31, 2009

Green Bean and Barley Soup for Breakfast

How about a simple dessert soup or drink for My Legume Love Affair #16 ? Thanks to The Well-Seasoned Cook, we are starting to understand more into the nutrition of legumes. And this makes a wonderful breakfast ^0^ - can I even use the word "power-packed"?

Whole green beans are low in fat, rich in protein and fiber which helps lower the high cholesterol level in body system. The high fiber in green bean also yields complex carbohydrates. Complex carbohydrates improve digestion, helps to stabilize blood sugar in the body and keeps our energy at an even level. Frequent consumption of mung bean is beneficial to diabetes and one who suffers from high cholesterol level. Whole green beans take hours to cook before turning soft and fluffy.

Adding some whole grain barley to green bean soup will improve your health along with the flavor of the soup. In addition to its robust flavor, barley is also very nutritious - a very good source of fiber and selenium, and a good source of phosphorus, copper and manganese.

Green Bean and Barley Dessert Soup
Ingredients: Green Beans, soaked overnight; Barley, soaked overnight, rock sugar, water to submerge the beans, pandan leaves for aroma (optional), whole milk (optional)

Directions:
1. Boil the green beans, barley and water in a deep pot till whole legumes and grains are completely cooked and tender.
2. Add sugar, to taste. If prefer less viscous as a drink, add more water.
3. Before serving, ladle into a bowl and add some milk if you prefer milky version. Moooo....

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