Fall weather is finally setting in, and soup is back on the menu at my house. We have several favorites, like Hearty Tomato Soup with Bulgur, Feta, and Rosemary, Lasagna Soup with Whole Wheat Spirals, and Turkey Tetrazzini Soup, but we’re always open to new recipes, and Kielbasa Sorghum Soup has won us over. Filled with smoky kielbasa, tomatoes, carrots, garlic, cannellini beans, fresh spinach, and a healthy helping of Hodgson Mill Pearled & Cracked Sorghum, this warm comforting soup is exactly what we want to eat on a chilly October night.
A big pot of simmering soup provides not only our dinner, but also several lunches and sometimes a freezer meal for a later date. And, other than preparing the sorghum separately, everything comes together in one dish, which makes clean up quick and easy – just the way I like it.
I’m not sure if my family looks more forward to the change of temperatures or the change of dinner menus that accompany fall. Either way, Kielbasa Sorghum Soup is a welcome addition and one that reminds us of the warm, delicious ways we find comfort in food. Celebrate the changing seasons with a bowlful of hearty, nutritious Kielbasa Sorghum Soup. It’s one of our favorite new recipes, and will likely be one of yours, too. Enjoy!
- 1 cup Hodgson Mill Pearled & Cracked Sorghum
- 2 cups water
- Pinch of salt
- 1 Tbsp. olive oil
- 14 oz. Polska Kielbasa, sliced and quartered
- 2 cups yellow onion, diced
- 1 1/2 cups carrots, chopped
- 2 garlic cloves, minced
- 1 can (28 oz.) fire roasted or plain crushed tomatoes
- 6 cups chicken broth
- 2 cans (15.5 oz.) cannelloni beans, drained and rinsed
- 2 Tbsp. fresh parsley, chopped
- 6 oz. fresh baby spinach
- 1/4 cup Parmesan cheese, grated
- salt and pepper to taste
Bring two cups of water, sorghum and a pinch of salt to a boil in a medium-size saucepan. Cover, reduce the heat to a simmer and cook for 17 minutes or until most all of the liquid is absorbed. Remove the pot from the heat and set aside with the lid on for five minutes. Remove the lid, fluff with a fork and set aside.
Heat a large pot over medium-high heat and add the kielbasa, sautéing until evenly browned. Remove the kielbasa and set aside. Add enough olive oil to the drippings in the pot to equal two tablespoons. Add the onion, carrots, and garlic to the pot, sautéing until the carrots are tender and the onions are beginning to brown. Stir in the tomatoes, chicken broth, beans, and kielbasa and simmer over low heat for ten minutes. Add the sorghum, spinach and cheese to the pot and heat for ten more minutes or until the spinach is wilted and the soup is warmed through. Serve immediately. Leftovers can be kept in an airtight container in the refrigerator for up to three days or frozen for up to three months.
Adapted from Simplysorghum.com
You can find Kielbasa Sorghum Soup and other recipes from Hodgson Mill by visiting the Recipes page.