Hearty Garbanzo Sorghum Soup
This flavorful, hearty, plant-based soup is perfect for fall or winter when there's a chill in the air. Satisfying, tasty and good for you at the same time.
Ingredients
- 1 large onion chopped
- 2 cloves garlic minced
- 1 large bell pepper (color of your choice) chopped
- 4 cups veggie broth (low-sodium) carton or homemade
- 1 tbsp jalapeno diced (or less for less spice)
- 1 can garbanzo beans (no salt) open can, do not drain
- 1 can garbanzo beans (no salt) drained and rinsed, set aside
- 2 tbsp tahini or hummus
- 2 tsp cumin ground
- 1 tsp coriander ground
- 1/2 cup nutritional yeast
- 1 tbsp lemon juice
- 1 cup corn
- 2 large handfuls fresh spinach torn
- 1 1/2 cups sorghum (pre-cooked) or grain of your choice
Instructions
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In a large soup pot, heat 1-2 tablespoons veggie broth. Place onion and garlic in the pan and cook until translucent (adding more broth as necessary).
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Add bell pepper and jalapeno. Continue cooking until softened.
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Dump undrained garbanzo beans with liquid, tahini or hummus, cumin, coriander, nutritional yeast and lemon juice in blender. Blend until smooth.
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Add broth, blended garbanzo mixture, drained garbanzos and corn to soup pot. Stir well and bring to gentle boil. Reduce heat, cover and simmer for 45-60 minutes.
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Uncover and toss in torn spinach leaves. Turn off burner, recover the pot and let sit 2 minutes until spinach wilts.
Recipe Notes
Other grain options:
pre-cooked farro, rice, barley, quinoa
What is sorghum, you ask? Sorghum is the traditional grain of India. Delicious in soups and you can even pop it like popcorn!
