One of our favorite soups --it's high protein, high fiber and hearty enough to be a meal itself!
Hearty Veggie Bean Soup
Easy to make, packed with nutrients & Delicious!
I can’t tell you how much we LOVE this Veggie Bean Sorghum Soup!
We’ve been making a version of this soup for years. The original recipe was a Veggie Bean Barley Soup, but once my son was diagnosed with celiac we stopped cooking it with barley because gluten is found in wheat, barely and rye. We made it with just the beans and veggies and it was still yummy but not as hearty and sometimes we would add gluten-free ditalini which was good but not the same.
When we tried sorghum a few years ago, the first thing my husband and I both said was we had to try sorghum in this soup. Sorghum is a gluten-free grain packed with protein, fiber and tons of vitamins and minerals like niacin, riboflavin, thiamin, magnesium, iron, calcium and potassium. Sorghum is mostly flavorless and takes on the flavor of the soup, and it is slightly chewy and holds it’s texture so it works perfectly in this soup.
Not only is this soup super easy, healthy and tasty, but it makes a huge quantity so you get a great meal plus extra to freeze for another day.
Serve with parmesan if not dairy free.
Soup is great on its own or alongside pizza, grilled cheese or a simple green salad.
A hearty, high protein veggie-packed soup. Perfect on it's own or alongside pizza, grilled cheese or a simple green salad. Makes a large quantity and freezes well.
Author: Healthy Gluten-Free Family
Recipe type: Soup, Dinner
Cuisine: Gluten-free, Vegan, Vegetarian
2 tbsp oil
1 cup chopped celery
1 cup chopped carrots
2 cups chopped onion
1 tsp garlic powder
8 cups water
¼ - ½ cup sorghum (depending on how much grain you want-- just a little for texture or more)
1 26-28 oz container of crushed tomatoes
1 can black beans (rinsed and drained)
1 can cannellinii beans (rinsed and drained)
1 tbsp dried basil
2 gluten-free vegetable boullion cubes
½ tsp pepper
1 10 0z package frozen spinach or kale (my family prefers when I used slightly less than the entire bag)
Heat the oil and sauté the carrots, celery and onion and garlic powder
Cook 10-12 mins or until tender
Add the water, sorghum,tomatoes, cannellini beans, black beans, basil, boullion cubes and pepper
Bring to a boil, reduce heat and simmer for 2-3 hours. (The sorghum takes a long time to cook but holds it's form and takes on the flavor of the soup).
NOTE: the sorghum absorbs a lot of water as it cooks, so feel free to add more water to the soup as needed or desired.
When ready to eat, add the spinach (or kale).
Cook 10 minutes
Serve as is or top with grated Parmesan
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...