Home / Garbanzo Bean Sorghum Soup


By Frank Dorr

Serves 4


  • 1 tbsp olive oil
  • 1 medium carrot, medium dice (about 1/2 cup)
  • 1 medium stalk celery, sliced (about 1/2 cup)
  • 2 medium cloves garlic, minced
  • 1 tsp ground turmeric
  • 4 cups low-sodium vegetable broth
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup cooked Sorghum
  • 1/4 tsp ground black pepper + more to taste
  • 1/4 cup freshly chopped dill
  • Juice of 1 lemon (about 2 tablespoons freshly squeezed lemon juice)


  • Set a medium soup pot over low heat. Add olive oil, leeks, carrots, and celery. Cook, stirring occasionally, until veggies are tender, about 10 minutes.
  • Add garlic and turmeric and cook, stirring frequently, for one more minute.
  • Add the vegetable broth, chickpeas, orzo, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, stirring frequently, until the orzo is tender, about 5 minutes.
  • Remove from heat. Squeeze in the lemon juice and stir in the dill. Taste and add additional salt and pepper if desired (I add at least another 1/4-1/2 teaspoon salt, but I like things on the salty side.)
  • Serve with additional dill as garnish.