Kale, White Bean and Tomato Sorghum Soup

Bring 3 cups of broth to a boil, add 1/2cup 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/medium-high heat.

Add olive oil and sauté garlic, onion, salt and pepper until the onion softens, approximately 6-8 minutes.

Add kale and Sriracha, cook until wilted, about 4 minutes.

Take ½ cup of white beans and either blend in a blender/small food processer, 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.

Makes approximately 10 cups

Nutrition: Per 1 cup serving: 175 calories, 2g fat, .7g sat fat, 1mg cholesterol, 286mg sodium, 30g carbohydrate, 9g fiber, 2g sugar, 10g protein

Tips:

This soup is very veggie packed. If you are not a big kale fan, try reducing it to 8 ounces instead of 12.

You may also add more sorghum for a heartier meal. Simply add an extra 1/4-1/3 cup sorghum and 1 extra cup broth when initially boiling the sorghum prior to adding it to the soup.

You may double the serving size for a gluten free meal that’s packed with protein and fiber.

Adjust the spice level up or down to suit your taste by increasing or decreasing the Sriracha or hot sauce. If you like foods very mild, start with less, you can always add more.

For a vegan option, use low sodium vegetable broth instead of chicken broth and omit the cheese.