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Sorghum, Kale and White Bean Tomato Soup

The Sorghum Checkoff

"This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite."
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1 h 10 m servings 108 cals
Original recipe yields 10 servings

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  • Prep

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  1. Bring 3 cups of broth to a boil, add 1/2 cup of sorghum and allow to boil gently for approximately 20-25 minutes (liquid will remain, that's fine).
  2. Meanwhile, heat a large saucepan with lid over medium to medium/high heat. Add olive oil and saute garlic, onion, salt and pepper until the onion softens (approximately 6-8 minutes).
  3. Add kale and sriracha, cook until wilted (about 4 minutes).
  4. Take 1/2 cup of white beans and either blend in a blender/small food processor or mash well with the back of a spoon or fork.
  5. Add blended beans, remaining whole beans, canned tomatoes, sorghum/broth mixture and additional 4 cups low sodium chicken broth to kale mixture.
  6. Bring to a boil, cover and reduce heat to simmer for approximately 20 minutes.
  7. Top with grated Pecorino Romano or Parmesan cheese (approximately 1 teaspoon per bowl) and serve.


  • Tip:
  • Adjust the spice level to suit your taste by increasing or decreasing the Sriracha or hot sauce!
  • Developed by: Lauren Harris-Pincus, MS, RN;

Nutrition Facts

Per Serving: 108 calories; 2.8 g fat; 15.3 g carbohydrates; 5.7 g protein; 5 mg cholesterol; 271 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I used Israeli couscous because I couldn't find sorghum when I wanted to make this. I am not s fan of kale but thought in the soup I wouldn't really taste it. This was awesome! Easy to make. ...

The soup was great. The sorghum added a nice chew to a meatless recipe. Had to order whole grain sorgham on Amazon. Couldn't find it locally. Leftovers were also great. Will make again.