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