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. We used homemade bone broth in this recipe but you can easily use packaged bone broth or beef stock. Once you prepare a batch of bone broth, it could effortlessly be used for many recipes such as this soup to make a quick meal. Having bone broth in the freezer in ice cube trays and freezer safe container is a great way to add some warmth and depth to any dish you choose to cook it with. But, before serving, try topping this soup off with our nut free vegan pesto or cashew pesto dip. It only enhances the flavors and provides extra nutrition!
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 sulfur which also provide additional health benefits. However, when shopping for bones, keep in mind that the kind of bones 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 add whole grains such as Freekeh or sorghum in 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).
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.
Serving size: 2 cups Calories: 255 calories, Fat: 6 grams, Saturated fat: 1 gram, Carbohydrates: 38 grams, Sugar: 97 grams, Sodium: 420 milligrams, Fiber: 97 grams, Protein: 1211 grams, Cholesterol: 0 milligrams
*Disclosure: At the time of this post Triad to Wellness was a consultant for the Sorghum Checkoff and Freekeh Foods. However, we were not compensated for this post. All opinions are our own.
(1) Beelen M et all. Nutritional strategies to promote post-exercise recovery. Int J Sport Nutr Exerc Metab. 2010 Dec;20(6):515-32. https://www.ncbi.nlm.nih.gov/pubmed/21116024