Whole grain sorghum

 1 Cup

 Cooked kidney beans

 1 Cup

 Onion large


 Medium bunch spinach coarsely chopped and rinsed


 Minced garlic cloves


 Carrots thinly slices

 2 cups


 1 1/2 tsp


 1 1/2 tsp

Apple cider vinegar

 2 tsp

Vegetable broth

 800 ml


 8 cups

 Black Pepper

 To taste

 Coconut Oil

 1 tbsp

 Parmesan Cheese grated



Heat the oil in a soup pot over medium heat. Add onions and saute until translucent. Add garlic and continue to saute until golden, stirring periodically, and then add carrots, oregano, basil, water and broth. Bring mixture to a gentle boil. Add the sorghum to the soup pot and cover for 5 minutes. Remove the cover and continue to simmer for 35 minutes. Add in the kidney beans, apple cider vinegar, spinach and stir. Simmer for 8 to 10 minutes, or until the sorghum is soft. Remove from heat and serve hot. Season with black pepper and/or parmasan cheese.

Note: Lemon juice can be substituted for apple cider vinegar. Instead of oregano and basil, your favorite soup seasoning herbs can be substituted according to taste.


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