Dig your spoon into hearty flavors with our Cabbage and White Bean Sorghum Soup. This is the perfect way to provide comfort food without the excess calories. Made from scratch, this soup offers all natural ingredients and fresh produce that will make your taste buds sing for joy. Alongside the cabbage, white beans, carrots, and celery comes a unique flavor that can be credited to the homemade bone broth. When creating the bone broth, just roast some vegetables, and let it simmer all day long–on a side note, the longer this broth simmers, the more flavorful it becomes, which will only enhance the overall flavors. We used real bones to create this broth, so minerals such as calcium, magnesium, phosphorus, silicon, and sulphur are found in high doses, which also provide additional health benefits. However, when shopping for bones, keep in mind that the kind of bone you buy matters. We feel it is important to purchase bones from grass-fed, organic raised cows that were raised without steroids, antibiotics or growth stimulants. Conventional bones produce a lot more scum (impurities), so it’s important to skim off as much as possible.
The good thing about bone broth is that you can Freekehor sorghumin it for added flavor, or use it as a base for soups, stews, and casseroles. You can also drink it on its own for added health benefits! Studies have shown that drinking bone broth could be beneficial for athletes to help replace electrolytes after intense exercise and help in post-workout recovery (1). Bone broth has a good ratio of carbohydrate to protein, so consuming this beverage during the early phases of recovery has been shown to positively affect subsequent exercise performance and could be of specific benefit for athletes involved in multiple training or competition sessions on the same or consecutive days (1). So the next time you make this broth, make sure to cook extra so you can use it in other recipes! It’s a great way to add some warmth and depth to any dish you choose to cook it with.
Cabbage and White Bean Sorghum Soup
Serves: 6 servings
2 tablespoon olive oil
1 cup onion, chopped
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes (optional)
1 cup carrots, finely chopped
1 cup celery, finely chopped
6 cups cabbage, sliced
1 (28 ounce) can fire roasted diced tomatoes, with juice
In a soup pot, heat olive oil over medium heat. Add the onions and cook until translucent. Add the minced garlic and crushed red pepper flakes and cook for 30 seconds to 1 minute.
Add carrots, celery and cabbage and cook for 5 minutes, or until vegetables are lightly brown. Add the fire roasted tomatoes, beef bone broth, basil, oregano and Parmesan cheese rind and season with salt and pepper, to taste.
Bring the soup to a simmer and cook, uncovered, for 10 minutes.
Add the sorghum and beans and simmer an additional 10 minutes.
Ladle into bowls and top with Parmesan cheese and parsley.
Kidney beans or white northern beans can be used instead of cannelini beans.[br]Disclosure: Triad to Wellness is a consultant for the Sorghum Checkoff and Freekeh Foods. However, we were not compensated for this post. All opinions are our own.