Escarole, Bean, and Sorghum Soup

1.29.16 / Comment

Escarole, Sorghum & Bean Soup 2

On chilly winter days, we love warming up with a hearty bowl of soup! It’s especially wonderful if the soup is nutritionally dense, flavorful and home-made, which is why our Escarole, Bean, and Sorghum Soup is the perfect choice. This soup is made with winter vegetables and whole grain sorghum, and it only takes 15 minutes to assemble! We love that this recipe includes sorghum, as it is a versatile, nutrient-rich grain that is a fabulous addition to a healthy diet. There are two types of sorghum primarily enjoyed in the U.S.–whole grain sorghum and white pearled sorghum–and each type is gluten-free and each boast their own nutrition content. Whole grain sorghum is naturally high in iron, rich in antioxidants and phytonutrients, while containing approximately 5 grams of protein and 5 grams of fiber per 3/4 cup serving (cooked). White pearled sorghum varies from whole grain sorghum in the fact that there are approximately 2 grams protein and 4 grams fiber per 3/4 cup serving (cooked). You can learn more about sorghum through the Sorghum Checkoff website here.

One thing is for sure–this delicious soup is sure to keep you and your family healthy, happy, and warm during these frigid months!

Escarole, Bean, and Sorghum Soup
 
Prep time
Cook time
Total time
 
Serves: 11 servings
Ingredients
  • 1 tablespoons extra virgin olive oil
  • 1 large Spanish onion
  • 3 cloves garlic, minced
  • 2 cups carrots, thinly sliced
  • 1 ½ teaspoon dried marjoram
  • 1 ½ teaspoon basil
  • 8 cups water
  • 32-ounce carton low-sodium vegetable broth
  • 1 cup whole grain sorghum
  • 1- 15 ounce can cannellini beans
  • 2 teaspoons apple cider vinegar
  • 1 medium head escarole (approx. 4 cups), coarsely chopped and rinsed
  • Black pepper or red pepper flakes, optional
  • Parmesan cheese, optional
Instructions
  1. Heat the oil in a soup pot over medium heat.
  2. Add the onions, and sauté until translucent.
  3. Add the garlic and continue to sauté until golden, stirring periodically, and then add the carrots, marjoram, basil, water and broth.
  4. Bring mixture to a gentle boil.
  5. Add the sorghum to the soup pot and cover for 5 minutes. Remove the cover and continue to simmer for 35 minutes.
  6. Add in the beans, apple cider vinegar, escarole and stir. Simmer for 8 to 10 minutes, or until the escarole and sorghum is soft.
  7. Remove from heat and serve hot.
  8. Optional: season with black pepper and/or red pepper flakes, or parmesan cheese.
Notes
Nutrition information ½ teaspoon grated Parmesan Cheese: Calories 10, Total Fat 1g, Cholesterol 2.1mg, Sodium 36mg, Total Carbohydrate 0.1g, Dietary Fiber 0g, Sugars 0g, Protein 1g
Nutrition Information
Serving size: 1 cup Calories: 140 calories, Fat: 3 grams, Saturated fat: 0 grams, Carbohydrates: 24 grams, Sugar: 2.5 grams, Sodium: 213 milligrams, Fiber: 5 grams, Protein: 5 grams, Cholesterol: 0 milligrams

Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.

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