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!