Veggie Bean Sorghum Soup

Our favorite soup just got an upgrade with the addition of Sorghum

Hearty and packed with nutrients

I can’t tell you how much we LOVE this Veggie Bean Sorghum Soup! We’ve been making a version of this soup for years. The original recipe was a Veggie Bean Barley Soup, but once my son was diagnosed with celiac we stopped cooking it with barley because gluten is found in wheat, barely and rye.  We made it with just the beans and veggies and it was still yummy but not as hearty and sometimes we would add gluten-free ditalini which was good but not the same.

When we tried sorghum a week ago for the first time, the first thing my husband and I both said was we had to try sorghum in this soup. Sorghum is a gluten-free grain packed with protein, fiber and tons of vitamins and minerals like niacin, riboflavin, thiamin, magnesium, iron, calcium and potassium.  Sorghum is mostly flavorless and takes on the flavor of the soup, and it is slightly chewy and holds it’s texture so it works perfectly in this soup!

Not only is this soup super easy, healthy and tasty, but it makes a huge quantity so you get a great meal plus extra to freeze for another day.

Scroll down to see the recipe.

Veggie Bean Sorghum Soup

Recipe

Veggie Bean Sorghum Soup
 
Prep time
Cook time
Total time
 
A hearty, high protein, high fiber soup. Perfect on it's own or alongside pizza or grilled cheese. Makes a large quantity and freezes well.
Author:
Recipe type: Soup, Dinner
Cuisine: Gluten-free, Vegan, Vegetarian
Ingredients
  • 2 tbsp oil
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cups chopped onion
  • 1 tsp garlic powder
  • 8 cups water
  • 1 cup sorghum
  • 1 26-28 oz container of crushed tomatoes
  • 1 can black beans (rinsed and drained)
  • 1 can canneloni beans (rinsed and drained)
  • 1 tbsp dried basil
  • 2 gluten-free vegetable boullion cubes
  • ½ tsp pepper
  • 1 10 0z package frozen spinach or kale (my family prefers when I used slightly less than the entire bag)
Instructions
  1. Heat the oil and sauté the carrots, celery and onion and garlic powder
  2. Cook 10 mins or until tender
  3. Add the water, sorghum,tomatoes, canneloni beans, black beans, basil, boullion cubes and pepper
  4. Bring to a boil, reduce heat and simmer for 2-3 hours. (The sorghum takes a long time to cook but holds it's form and takes on the flavor of the soup).
  5. NOTE: the sorghum absorbs a lot of water as it cooks, so feel free to add more water to the soup as needed or desired.
  6. When ready to eat, add the spinach (or kale).
  7. Cook 10 minutes
  8. Serve as is or top with grated Parmesan cheese.

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