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.