This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.
Provided by The Sorghum Checkoff
Categories Trusted Brands: Recipes and Tips The Sorghum Checkoff
Time 1h10m
Yield 10
Number Of Ingredients 13
Steps:
- Bring 3 cups of broth to a boil, add 1/2 cup of sorghum and allow to boil gently for approximately 20-25 minutes (liquid will remain, that's fine).
- Meanwhile, heat a large saucepan with lid over medium to medium/high heat. Add olive oil and saute garlic, onion, salt and pepper until the onion softens (approximately 6-8 minutes).
- Add kale and sriracha, cook until wilted (about 4 minutes).
- Take 1/2 cup of white beans and either blend in a blender/small food processor or mash well with the back of a spoon or fork.
- Add blended beans, remaining whole beans, canned tomatoes, sorghum/broth mixture and additional 4 cups low sodium chicken broth to kale mixture.
- Bring to a boil, cover and reduce heat to simmer for approximately 20 minutes.
- Top with grated Pecorino Romano or Parmesan cheese (approximately 1 teaspoon per bowl) and serve.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 15.3 g, Cholesterol 5.4 mg, Fat 2.8 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 0.9 g, Sodium 270.6 mg, Sugar 2.2 g
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