Vegetable Sorghum Soup

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Vegetable Sorghum Soup is the perfect healthy soup for the cooler weather to warm you up. Serve it as a hearty lunch or a light dinner with a side salad and some crusty bread.

Vegetable Sorghum Soup in a white bowl with parsley garnish in front of a red Dutch oven.

If you’ve never heard of sorghum, don’t worry, you’re not the only one. In the United States, sorghum has primarily been used as a crop for livestock feed and the creation of ethanol. However, it is becoming popular in cooking as it does have a number of health benefits, including being a good source of plant protein and fiber. It is also high in potassium and antioxidants.

I love making my own soups because I prefer to know exactly what is in the food we're eating. Cooking soup is one of my favorite meal prep hacks. I can take it for lunch during the week, or I can freeze portions for easy weeknight meals.

Three quarter view of Vegetable Sorghum Soup in a white bowl on a mustard colored cloth with a white cloth in background.

FAQs:

What is sorghum?

Sorghum is an ancient whole grain that grows tall like corn. It is drought tolerant and thought to have originated in Africa. The texture is similar to barley or wheat berries, just smaller. The flavor is mildly earthy and slightly nutty.

Is sorghum gluten-free?

Yes, sorghum is gluten-free. It's a fantastic substitute for barley, in fact. The taste and texture are quite similar. If gluten is a serious issue for you, make sure to buy sorghum that is labeled as gluten-free to avoid cross-contamination. See Beyond Celiac for more information.

Is sorghum healthy?

Sorghum actually has a number of health benefits. It’s high fiber content helps improve digestive health and lower LDL. High magnesium increases calcium absorption which aids in bone health. For more details on health benefits and cancer fighting properties, see Organic Facts, 7 Surprising Benefits of Sorghum.

How can I use sorghum?

~Use sorghum as a gluten-free substitute for barley in soups.
~Sorghum flour can be used as an alternative gluten-free flour.
~Create salads as you would with quinoa or couscous.
~Make a tasty risotto.
~Use it to create healthy grain bowls.

How to Prepare Vegetable Sorghum Soup:

Cook your sorghum according to the package instructions. While the sorghum is cooking, prepare the soup.

Chopped carrots, onion, celery, and garlic cloves on a green cutting board.

Add the olive oil to the Dutch oven, and heat over medium high heat. Stir in the celery, onion, and carrot, and sauté for about 15 minutes until the veggies soften. Add the minced garlic, green beans, and mushrooms, and sauté about 5 more minutes.

Next, add the diced tomatoes, vegetable stock, and spices. Heat until a low boil, then cover and simmer until until the vegetables are the desired tenderness, about an hour. Add the cooked sorghum and cook about 15 more minutes until heated through.

Overhead shot of Vegetable Sorghum Soup with parsley garnish.

Serving Suggestions for Vegetarian Sorghum Soup:

Try serving this soup with some crusty bread such as Gluten-free Irish Soda Bread.
Mediterranean Chickpea Salad or Veggie Ribbon Salad are both easy side salad options.

More Delicious Soup ideas:

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Recipe Notes:

I always have my own homemade vegetable stock on hand. It's easier to make than you think.
While I prefer fresh, you can use either fresh or frozen green beans in this recipe.
A Dutch oven is perfect for simmering soups and stews.
Bob's Red Mill prepares its sorghum in a gluten-free facility.

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Vegetarian Tortilla Soup

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Vegetarian Stew

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Vegetable Sorghum Soup

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

Vegetable Sorghum Soup is the perfect healthy soup for the cooler weather to warm you up. It’s gluten-free and packed full of vitamins and minerals.

Ingredients

1 tablespoon extra virgin olive oil
1 cup carrot, chopped
1 cup onion, chopped
1 cup celery, chopped
4 cloves garlic, minced
1 cup green beans, cut into one-inch pieces
10 ounces baby bella mushrooms, sliced
1 14-ounce can diced tomatoes
8 cups vegetable stock
2 cups cooked sorghum
2 bay leaves
1 teaspoon Himalayan pink salt, or to taste
1 teaspoon black pepper
1 teaspoon ground ginger
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon red pepper flakes
½ teaspoon smoked paprika
juice of 1 lemon

Instructions

Cook your sorghum according to the package instructions. While the sorghum is cooking, prepare the soup.

Add the olive oil to the Dutch oven and heat over medium high heat. Stir in the celery, onion, and carrot, and sauté for about 15 minutes until the veggies soften. Add the minced garlic, green beans, and mushrooms, and sauté about 5 more minutes.