Because this recipe contains barley, it is not gluten-free. However, you could omit the barley or replace it with a gluten-free grain, such as rice or quinoa. Please note that this recipe has not been tested using other grains. Another option: You could add a cup of cooked rice or quinoa to the soup at the end of the cooking time just long enough to heat it through.<\/p>" } } , { "@type": "Question", "name": "What type of dried bean soup mix should I get?", "acceptedAnswer": { "@type": "Answer", "text": "
When shopping for a dried bean soup mix, look for a combination of dried beans, lentils and peas, but try to avoid those with red kidney beans and cannellini beans.<\/a> (See the Note about gastrointestinal distress associated with red kidney beans and cannellini beans.)<\/p>"
}
}
,
{
"@type": "Question",
"name": "I don't have a Parmesan rind, is there a substitute?",
"acceptedAnswer": {
"@type": "Answer",
"text": " Parmesan rind is the outer layer that forms on the cheese as it ages. Instead of throwing the Parmesan rind away after grating the cheese, save it for soups and stews to infuse them with a rich and savory umami flavor. Although it's completely edible, Parmesan rind is typically discarded after cooking. If you don't have Parmesan rind on hand, feel free to omit it. You can sprinkle a bit of grated Parmesan cheese on the soup before serving (note that this will alter the nutritional profile of the recipe a bit).<\/p>"
}
}
,
{
"@type": "Question",
"name": "Should I soak barley before adding it to soup?",
"acceptedAnswer": {
"@type": "Answer",
"text": " No, you don't need to soak pearl barley beforehand. Pearl barley<\/a> is barley with its outer hull and bran removed. Pearl barley cooks quicker than hulled barley, which still has its bran. If you have hulled barley, soak it in water overnight before using. If you plan to use the soup within 3 to 4 days, store the cooled soup in an airtight container in the refrigerator. To keep it for up to 6 months, freeze it. Transfer the soup to a freezer-safe container, ensuring not to fill the container, as the ingredients will expand. You can thaw the soup overnight in the refrigerator or heat it directly from frozen on the stovetop.<\/p>"
}
}
]
} ] }
]
<\/p>"
}
}
,
{
"@type": "Question",
"name": "How should I store Slow-Cooker Bean, Kale & Barley Soup?",
"acceptedAnswer": {
"@type": "Answer",
"text": "