It’s officially soup season and we couldn’t be more excited. When the weather gets cold, we are always looking forward to making delicious soups to warm us up and give us all kinds of feels! We used one of our favorite grains, sorghum.  Whole grain sorghum specifically, with its hearty, chewy texture, can be used in place of rice, barley, or pasta. Packed with vitamins and minerals, sorghum is a nutrition powerhouse. Nutrition tip: For a more nutrient dense soup, add dark leafy greens such as kale, spinach or chard.

  • Prep Time: 15m
  • Cook Time: 25m
  • Total Time: 40m


  • 2 tablespoons olive oil
  • 1 tablespoon freshly minced garlic
  • 1 medium onion, chopped (about 2 cups)
  • ½ teaspoon freshly cracked black pepper (more or less, to taste)
  • 2 (15.8-ounce) cans great northern beans, drained and rinsed
  • 4 cups chicken broth
  • 4 cups water
  • 1 bunch kale, thick stems removed and roughly chopped into about 2-inch pieces
  • 2 cups fully cooked shredded chicken
  • ½ teaspoon dried thyme
  • 1 c, cooked sorghum
  • 1 teaspoon curry powder


  1. Heat the olive oil in a large soup pot over medium high heat.
  2. Add garlic, onion, salt and pepper. Cook, stirring frequently until tender, about 5-7 minutes.
  3. Add the white beans, chicken broth, water, curry powder, kale, shredded chicken, thyme and cooked sorghum.
  4. Stir well to combine.
  5. Cover and bring to a boil for 5 minutes.
  6. Reduce heat and simmer until kale is tender, about 5-10 minutes.