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Cabbage and White Bean Sorghum Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients

  • 2 tbsp olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp 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 tomatoes, with juice
  • 2 quarts beef bone broth, or broth of your choice
  • 1 tsp basil
  • 1 tsp oregano
  • 2 inch parmesan cheese rind
  • 1 1/2 cup whole grain sorghum, cooked
  • 1 (15 ounce) can cannellini beans, rinsed
  • 1 tbsp parmesan cheese
  • 2 tbsp parsley. chopped

Instructions

  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.

  2. 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.

  3. Bring the soup to a simmer and cook, uncovered, for 10 minutes.

  4. Add the sorghum and beans and simmer an additional 10 minutes.

  5. Ladle into bowls and top with Parmesan cheese and parsley.

Recipe Notes

Nutrient Analysis:
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