Every weekend I make one big batch of soup that serves as my lunch during the week. This makes lunchtime easy and makes it easier for me to consistently nourish my body with real, whole foods.

This Blended Green Soup recipe is from my cookbook, The Thyroid Balance cookbook. Did you know that 1 in 8 women will develop a thyroid disorder in her lifetime? Women are 5-8 times more likely than men to have thyroid problems and up to 60 percent of those with a thyroid disease are unaware of their condition!

Postpartum is also a vulnerable time when women may experience a thyroid imbalance.

The thyroid plays a vital role in our health overall. Thyroid hormones impact metabolism, heart rate, body temperature, digestion, our nervous system, bone growth, reproductive health and more. While the thyroid impacts many areas of our health, reversely there are many areas of our health that can impact thyroid function. This is why it’s so important to learn how your body works to understand how to better support, nourish and bring balance to your thyroid and health overall. 

To learn more about thyroid health and how to support thyroid function from a holistic and functional medicine perspective, check out the Thyroid Balance Course. Bonus, you get the Thyroid Balance Cookbook for free when you join the course! 

You do not need to wait until your thyroid lab work indicates levels out of the normal or optional range to start eating to support thyroid health. What you eat today can nourish your thyroid in the present and serve as prevention to support your thyroid health long-term.  

This cookbook is ideal for anyone who wants to eat to support gut health and liver health (as most thyroid hormone conversion takes place in the liver and the gut), hormone health and thyroid health overall! 

The recipes from this cookbook are the exact recipes in my own menu rotation. These are the meals that I make for myself and for my family to support our health. 

I also love that this cookbook includes a section on herbal beverages from teas to easy homemade tonics to support nervous system health, sleep and support the body’s stress response. I know you’ll love this cookbook, grab a copy here!

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Blended Green Soup

This Blended Green Soup is a really delicious and easy soup recipe to meal prep and is a great way to eat healthier throughout the week! 

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 4 cups chicken or vegetable soup stock or bone broth
• 1 leek
• 3 stalks celery
• 2 cups broccoli florets, cauliflower also works
• 2 cups kale or spinach
• 1 cup parsley
• 1 cup basil leaves
• 1 medium potato
• ½ cup green lentils or green peas
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 medium ripe avocado

Instructions

• Wash and rough chop all of the vegetables.
• Add all ingredients, except for the avocado into an Instapot and pressure cook on high for 10 minutes. If you do not have an instant pot, you can use a soup pot on the stove! Add the ingredients to a soup pot (except the avocado) and bring to a boil, then reduce to a simmer with a lid on. Cook until the vegetables are soft, which could be up to 30 minutes.
• Let the Instapot naturally vent for 5 minutes, then manually release the remaining steam.
• Add the pitted and peeled avocado to the soup and use an immersion blender to blend until creamy. If you do not have an immersion blender, adding the soup to a regular high-speed blender also works!
• Enjoy!
• Keep stored in the fridge in glass mason jars or glass food storage containers. This soup also freezes well!

Healthy Soup Recipe

This soup is high in fiber, phytonutrients as well as vitamins and minerals thanks to the sweet potatoes, carrots, red bell peppers, kale, garlic, onion, ginger, turmeric and Italian parsley or cilantro leaves.

Fiber For Gut Health

One reason I love soup so much, beyond it being absolutely delicious, is that soup is a great way to add gut supporting fiber to the day!

All plant foods (fruits, veggies, whole-grains, nuts, seeds & legumes) contain unique prebiotics, which feed the probiotics or “good” bacteria in the gut. These prebiotics ferment in the colon and release Short-Chain Fatty Acids (SCFA’s), which go into the body and have numerous benefits from helping to reduce inflammation to preventing chronic disease.

Feeding the “good” bacteria also supports the gut microbiome, improves immunity, can help with anxiety, support healthy hormone levels (90% of serotonin is produced by the gut), reduce brain fog and more. Each plant food contains unique prebiotics, which is why it’s important to eat a variety in your diet.

Healthy Cookware and Food Storage

I love using a pressure cooker such as this one when making soup because it speeds the process along! I also love the smell and experience of soup simmering on the stove with a classic soup pot such as this one!

One tip when it comes to safe and healthy cookware is to stick to stainless steel, cast iron, glass or ceramic.

After I make this soup I store it in the fridge in wide mouth glass jars such as these!

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Creamy White Bean Soup

This creamy vegetable soup is packed with plant-based protein thanks to butter beans!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 3 cans butter beans
• 2 medium sweet potatoes
• 4 large carrots
• 2 red bell peppers
• 4 large leaves of curly kale
• 1 tablespoon coconut oil
• 24 ounces filtered water
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• ½ teaspoon onion powder
• 1/4 teaspoon ginger powder
• ¼ teaspoon turmeric powder
• ¼ cup fresh Italian parsley or cilantro leaves

Instructions

• Peel and chop sweet potatoes and carrots
• Rinse, core and dice the red bell pepper
• Rinse, devein and chop the kale
• Warm the coconut oil over medium heat in a large soup pot
• Add the bell pepper, carrot, sweet potato and kale then sauté for 3 minutes
• Add the spices and sauté for another 2 minutes
• Add the water, bring to a boil then lower the heat and simmer for 15 minutes
• Add two cans of butter beans, drained and rinse, then use an immersion blender to blend most of the soup. If you do not have an immersion blender you can add the soup to a high-speed blender to blend together
• You can blend more or less depending on your preference. I like to blend most of it, but leave some whole veggies for texture
• Finally add the remaining can of butter beans (drained & rinsed)
• Keep on medium/low heat for 5 minutes to heat through
• Serve topped with parsley or cilantro, and enjoy!

Creamy White Bean Soup Recipe

Serves: 6

Ingredients:

3 cans butter beans

2 medium sweet potatoes

4 large carrots

2 red bell peppers

4 large leaves of curly kale

1 tablespoon coconut oil

24 ounces filtered water

1 teaspoon salt

1/2 teaspoon garlic powder

½ teaspoon onion powder

1/4 teaspoon ginger powder

¼ teaspoon turmeric powder

¼ cup fresh italian parsley or cilantro leaves

Directions:

First, peel and chop sweet potatoes and carrots. Rinse, core and dice the red bell pepper and rinse, devein and chop the kale. Warm the coconut oil over medium heat in a large soup pot. Add the bell pepper, carrot, sweet potato and kale then sauté for 3 mins. Add the spices and sauté for another 2 minutes. Add the water, bring to a boil then lower the heat and simmer for 15 minutes. Add two cans of butter beans, drained and rinse, then use an immersion blender to blend most  of the soup. If you do not have an immersion blender you can add the soup to a high-speed blender and blend together. Blend the soup more or less depending on your preference. I like to blend most of it, but leave some whole veggies for texture. Finally add the remaining can of butter beans (drained & rinsed). Keep on medium/low heat for 5 minutes to heat through. Serve topped with parsley or cilantro, and enjoy!

More Healthy Soup Recipes On The Blog!

Enjoy these additional gluten-free and dairy-free soup recipes from the blog!

Kale and White Bean Soup

Creamy Large White Lima Bean Slow Cooker Soup

Turmeric Noodle Soup

Coconut Turmeric Lentil Soup

Slow Cooker Black Bean Soup

This soup is gluten-free, dairy-free and packed with flavor! We love how creamy it is with just a little bit of spice! Enjoy this soup meal-prepped for lunch all week or as a healthy dinner that the whole family can enjoy!

Heart Healthy Benefits of Soup Ingredients

Lemongrass

Lemongrass contains quercetin. Quercetin is plant pigment, also known as a flavonoid, which contains antioxidants that are important for things like reducing inflammation. This may reduce cardiovascular risks long-term.

Bell Pepper

Red bell peppers contain more vitamin C than an orange! One of these peppers contains 170% of your daily recommended intake! Vitamin C aids in immunity by keeping your immune system strong and preventing your risk of disease like heart disease. It also helps your body produce collagen, which is essential for skin health along with wound healing.

Ginger

Ginger may contain anti-inflammatory properties, which can be beneficial for reducing pain for people with arthritis or other inflammatory issues. Ginger is also loaded with antioxidants, which may help repair damaged cells and fight free radicals. This aids in lowering disease risk for things like high blood pressure and heart disease.

See below to view or print this recipe! If you make this soup, please share a photo on Instagram and tag me @HealthyGroceryGirl so I can easily find and like your creations! It’s so fun to connect with you and see what recipes you’re enjoying.

For more HGG recipe ideas you can also visit the HGG YouTube channel here! 

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Citrus Ginger Butter Bean Soup

Servings 0

Author Healthy Grocery Girl

Ingredients

• ½ Limoneira classic lemon
• 1 Limoneira lime
• 2 cups soup stock
• 4 lemongrass stalks
• ¼ cup fresh cilantro
• ½ red bell pepper
• 2 carrots
• 1 teaspoon ginger powder
• 1 teaspoon Thai red chili paste
• 1 15-ounce can coconut milk
• 1 tablespoon real maple syrup
• 1 tablespoon liquid aminos
• 2 15-ounce cans butter beans, drained & rinsed
• 1 jalapeno optional

Instructions

• In a large soup pot, add soup stock, lemongrass stalks, cilantro and zest from the lime. Let simmer for 20 minutes.
• Meanwhile, peel and chop carrots and dice red bell pepper. Add into soup pot and simmer for another 15 minutes.
• Remove cilantro and lemongrass.
• Add in juice from ½ lemon, juice from the whole lime, coconut milk, maple syrup, liquid aminos, Thai chili paste and ginger powder. Stir to combine.
• Add in butter beans and let simmer for 10 minutes.
• Enjoy your soup topped with sliced jalapeño if desired.

If you love this recipe, see below for more delicious soup recipes! As always all Healthy Grocery Girl recipes are gluten-free, dairy-free and predominantly plant-based.

Lemon Cabbage Detox Soup

Creamy Lentil Instant Pot Soup 

Lemon Coconut Chickpea Soup

This video was created for the Limoneira YouTube Channel! Megan Roosevelt, RDN is the Spokesperson for Limoneira. To see all our tips & videos makes sure to visit & subscribe to the Limoneira YouTube Channel! 

This soup is also great as leftovers! Feel free to prep this recipe over the weeknight to pack for lunch throughout the week. It can also be frozen for later use! I can’t wait to hear how much you love this fall inspired soup recipe!

Health Benefits of Nacho Soup Ingredients

Black Beans

Black beans are an excellent source of plant-based protein! Just 1/2 cup contains around 8 grams of protein. This is a great way to nourish your body and stay fulfilled throughout the day. Black beans are also rich in fiber and antioxidants, which are important for maintaining a healthy gut!

Avocado

Avocados are a great source of healthy fats! Fat is essential for energy, bodily warmth, and even help us with cell growth! Did you know that fats even help with the absorption of vitamins in the body?! Adding some sliced avocado to this soup is the perfect addition!

Onion

Onions are a good source of vitamin C, vitamin B6 and manganese. They also contain small amounts of calcium, iron, folate, magnesium, phosphorous, potassium and the antioxidants quercetin and sulfur. These phytonutrients may be reduce the risk of cancer and cardiovascular disease.

See below to view or print this recipe! If you make this nacho soup, please share a photo on Instagram and tag me @HealthyGroceryGirl so I can easily find and like your creations! It’s so fun to connect with you and see what recipes you’re enjoying.

For more HGG recipe ideas you can also visit the HGG YouTube channel here! 

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Citrus Chicken Nacho Soup

Servings 0

Author Healthy Grocery Girl

Ingredients

• ½ lime
• ¼ cup juice from navel orange
• 3 tablespoons extra virgin olive
• 1 cup diced onion
• 1 15-ounce can fire roasted tomatoes
• 3 cups water
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon black pepper
• 1 cup corn
• 2 cups shredded chicken
• ¾ cup canned coconut milk
• 1 cup vegan shredded cheese
• 1 15-ounce can black beans, drained & rinsed
• Tortilla strips
• 1 avocado
• Fresh cilantro

Instructions

• In a large sauce pan, add olive oil, diced onion and spices. Sauté for 3 minutes.
• Add in fire roasted tomatoes, water, orange juice, shredded chicken, black beans and corn. Stir to combine and let simmer for 15 minutes.
• Add juice from half a lime, coconut milk and vegan shredded cheese. Stir to combine.
• Scoop into bowls, top with tortilla strips, avocado slices and cilantro. Enjoy!

If you love this recipe, see below for more healthy soup recipes! As always all Healthy Grocery Girl recipes are gluten-free, dairy-free and predominantly plant-based.

Kale & White Bean Soup

Butternut Squash Lentil Chili

Creamy Large White Lima Bean Slow Cooker Soup

This video was created for the Limoneira YouTube Channel! Megan Roosevelt, RDN is the Spokesperson for Limoneira. To see all our tips & videos makes sure to visit & subscribe to the Limoneira YouTube Channel!

This chili is packed with vitamins, minerals, fiber, protein and healthy fats making it a filling and satisfying meal that can feed the whole family or makes delicious leftovers to enjoy all week long!

Health Benefits of Chili Ingredients

Sweet Potato

There is so much to love about sweet potatoes including all its incredible health benefits! This root veggie contains a significant amount of vitamin A, which may reduce the risk of macular degeneration and night blindness, prevent heart disease and cancer, strengthen our immunity and help muscle growth in children!

Quinoa

Did you know that quinoa is actually a seed? This pseudo-grain is an amazing gluten-free alternative to grains. It contains all nine essential amino acids making it a complete protein! Along with protein, it is also a great source of fiber!  One cup cooked contains 8 grams of protein and 5 grams of fiber!

Orange Bell Pepper

Orange bell peppers contain more vitamin C than an orange! One of these peppers contains 190% of your daily recommended intake! Vitamin C aids in immunity by keeping your immune system strong and preventing your risk of disease. It also helps your body produce collagen, which is essential for skin health along with wound healing.

See below to view or print this recipe! If you make this chili, please share a photo on Instagram and tag me @HealthyGroceryGirl so I can easily find and like your creations! It’s so fun to connect with you and see what recipes you’re enjoying.

For more HGG recipe ideas you can also visit the HGG YouTube channel here! 

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Plant-Based No Tomato Orange Chili

Servings 0

Author Healthy Grocery Girl

Ingredients

• 1 Limoneira navel orange
• 2 cups veggie stock
• ½ cup diced onion
• 1 cup diced orange bell pepper
• 1 can cannellini beans
• 2 cans black beans
• 1 can pureed sweet potato
• 1 tablespoon coconut oil
• ½ teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon celery powder
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 2 tablespoons maple syrup
• ½ cup dry quinoa

Instructions

• In a large soup pot over medium heat, add coconut oil, diced onion and orange peppers. Sauté for 5 minutes.
• Add in sweet potato puree, veggie stock, spices and maple syrup. Stir to combine and let simmer for 20 minutes.
• Meanwhile, in a separate saucepan, add dry quinoa with 1 cup water. Cook according to package instructions.
• Juice orange and set aside.
• Add quinoa into soup along with beans and orange juice. Stir to combine and let simmer for 5 minutes.

If you love this recipe, see below for more easy & nutritious chili recipes! As always all Healthy Grocery Girl recipes are gluten-free and predominantly plant-based. 

Harvest Heirloom Bean Chili

Make Ahead Veggie Chili

Butternut Squash Lentil Chili

This video was created for the Limoneira YouTube Channel! Megan Roosevelt, RDN is the Spokesperson for Limoneira. To see all our tips & videos makes sure to visit & subscribe to the Limoneira YouTube Channel!  

Hi Friends! Today I am sharing 10 of my favorite freezer items. These are our go-to staples that you’ll always find in our freezer! Click play to watch the video below! 

Frozen Whole Food Staples

Frozen Wild Blueberries: Low-bush or “wild” blueberries are smaller in size and contain more antioxidants compared to traditional blueberries. 1 cup of wild blueberries contains 24% of your RDI for vitamin C and 36% of your RDI for vitamin K. Consuming blueberries has also been associated with supporting heart health, lowering blood pressure and supporting brain function. 

Frozen Strawberries: I love adding frozen strawberries to my morning smoothies. They are packed with vitamin C, manganese, folate (vitamin B9), potassium and fiber!

Frozen Cauliflower: One of the easiest ways for me to consume cauliflower everyday is to add it to my smoothies! You can buy whole cauliflower, wash, chop and freeze or also look for frozen cauliflower in the freezer aisle! Cauliflower is a nutrient dense food! One cup of cauliflower contains 77% of your RDI of vitamin C, 20% of your RDI for vitamin K and additional vitamins and minerals such as vitamin B6, folate (vitamin B9), potassium, manganese, magnesium and phosphorus. Cauliflower is high in fiber and known as a cruciferous vegetable. Cruciferous vegetables contain a compound known as glucosinolates, which may help to fight cancer. 

Frozen Peas: Peas are one of the kids favorite vegetables and they are easy and quick to make. A ½ cup of green peas contains 4 grams of fiber, 4 grams of protein along with 34% of your RDI for vitamin A!

Healthy Freezer Products

Hilary’s Veggie Burgers: These are one of our favorite veggie burgers! I love the options with 8 grams of protein. They are made with real, whole foods such as millet and chickpeas. We love to bake and top on a salad or enjoy as a burger with ketchup, mustard and sauerkraut!

Daily Harvest: We also have some Daily Harvest in the freezer. They are so great for quick lunches or snacks. I’m a big fan of flatbreads and harvest bowls. The scoops (which are the dairy-free ice-cream) are also so great! You can also use my code DHMEGANR25 to save $25 off Daily Harvest!

Frozen Amy’s Burritos: We also love to keep a few frozen burritos in the freezer. Aaron and I will eat these for lunch with a side salad, ideally topped with avocado and salsa! I love the bean and veggie burritos. 

Waffles: I love these grain-free and gluten-free waffles. I typically have one of these as a morning snack after I workout with a scoop of almond butter or peanut butter!

Bonafide Provisions Bone Broth: I make a big batch of homemade soup every week. It’s my favorite meal prep for easy, healthy lunches throughout the week. Bonafide Provisions Bone Broth is our go-to! Bone broth can be a great staple to support gut health.

MORE KITCHEN/PANTRY STAPLES

$25 Healthy Grocery Haul

Trader Joes Grocery Haul

Sprouts Farmer’s Market Grocery Haul

What’s In My Fridge | Video

SHARE WITH US YOUR FAVORITE FREEZER STAPLES!

If you make anything similar, we’d love to see! Tag us on Instagram @HealthyGroceryGirl

Different Ways To Eat Sweet Potatoes

Because sweet potatoes are so versatile, we eat them often in a variety of ways! Our favorite way to enjoy sweet potatoes is on a salad, but we also eat them in tacos, burritos, bowls, added to soup, in breakfast hash, topped on nachos or as a side at any family meal. The lemon tahini salad dressing (seen in photo below) is one of my favorite and you can find the recipe on the blog here!

Health Benefits of Sweet Potatoes

Sweet potatoes are loaded with vitamins and minerals, but also contains other health positive nutrition such as antioxidants (the darker the potato, the more antioxidants) and fiber. This delicious root vegetable contains both soluble and insoluble fiber, both of which are key to a healthy gut and digestive tract!

According to the USDA Food Composition Database; one cup of baked sweet potato (with skin) provides

• Calories: 180
• Carbs: 41.4 grams
• Protein: 4 grams
• Fat: 0.3 grams
• Fiber: 6.6 grams
• Vitamin A: 769% Daily Value (DV)
• Vitamin C: 65% DV
• Manganese: 50% DV
• Vitamin B6: 29% DV
• Potassium: 27% DV
• Pantothenic acid: 18% DV
• Copper: 16% of the DV
• Niacin: 15% of the DV

Health Benefits of Coconut Oil

Our go-to oil for roasting sweet spuds is coconut oil. Coconut contains a type of saturated fat known as Medium-Chain Triglycerides. Medium-Chain Triglycerides or MCTs are a great source of energy for the body! Coconut also has what is known as a higher smoke point, meaning it can reach hotter temperature while retaining it’s nutritional value. 

Easy, Healthy Sweet Potato Recipes

If you love this recipe, see below for more healthy lunch & dinner recipes! As always all Healthy Grocery Girl recipes are gluten-free, dairy-free and predominately plant-based.

Sweet Potato Lentil Tacos

Black Walnut Burrito Bowl

Orange Sweet Potato Chili

Sweet Potato Holiday Hash

Loaded Sweet Potato Nachos

How to Cook Salmon in the Oven

Let’s Be Instagram Food Friends!

If you make this recipe, I’d love to see! Share with me on Instagram and tag me @HealthyGroceryGirl 

Show us your cabbage soup on social media! Follow and tag us on instagram here, so we can share!

This video was created for the Limoneira YouTube Channel! Megan Roosevelt, RDN is the Spokesperson for Limoneira. To see all our tips & videos makes sure to visit & subscribe to the Limoneira YouTube Channel!  

This recipe is great for busy weeknights because it is quick to make and made in one big soup pot! You can even prep the rice ahead of time for even faster assembly. We can’t wait to hear how much you love this flavorful curry! Head over to the HGG instagram page here to follow and post your curry pics!

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Orange Veggie Pumpkin Curry

Servings 0

Author Healthy Grocery Girl

Ingredients

• 2 Limoneira navel oranges
• 1 15-ounce can pumpkin puree
• 1 15-ounce can coconut milk
• 2 red bell peppers
• 2 zucchini
• 1 shallot
• 2 cups broccoli florets
• 4 potatoes
• 2 tablespoons coconut oil
• 2 teaspoons minced garlic
• 2 teaspoons crushed ginger
• 1 teaspoon curry powder
• ½ teaspoon sea salt
• 2 tablespoons sriracha
• ¾ cup cashews
• 3 cups cooked rice
• Fresh basil

Instructions

• Wash and chop red bell peppers, zucchini, broccoli, potatoes and shallot. Juice navel oranges.
• In a large soup pot over medium heat, add your coconut oil and all your veggies. Sauté for 10 minutes.
• Add pumpkin puree, coconut milk, spices and sriracha. Bring to a boil and then reduce to a simmer for 25 minutes.
• Remove from heat and stir in cashews.
• Serve curry over cooked rice and top with fresh basil!

This video was created for the Limoneira YouTube Channel! Megan Roosevelt, RDN is the Spokesperson for Limoneira. To see all our tips & videos makes sure to visit & subscribe to the Limoneira YouTube Channel!  

Today’s recipe is an easy, healthy instant pot chili recipe that is dairy-free, gluten-free and 100 percent plant-based. You can also easily make this chili in a soup pot or slow cooker of choice.

A key ingredient for my chili recipes is beans! S&W Beans are a great pantry staple and their new Heirloom Series beans are a perfect, hearty source of protein for this meal. The pinquito beans are petite pink beans exclusively grown in California’s central coast. They are simmered in an authentic Santa Maria style sauce, perfect in chili, soup and more! I also added yellow eye beans to this chili. These beans have a slightly nutty flavor, and a creamy texture. They taste great and add some visual variety! 

Beans are a nutrition powerhouse. They contain protein, fiber, magnesium, iron and are a prebiotic! As a prebiotic, beans feed the bacteria in your large intestine, including strains of probiotic bacteria thought to boost digestive and immune system health.

In addition to beans, this chili has sweet potato, cauliflower, pumpkin, green bell pepper and a variety of spices rich in antioxidants!

I recommend making a large batch of this fiber and protein packed chili and enjoying it for lunches or dinners throughout the week! It also freezes well if you love to prep freezer meals!

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Harvest Heirloom Bean Chili

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Healthy Grocery Girl

Ingredients

• 1 tablespoon coconut oil
• 1 cup chopped onion
• 1 green bell pepper diced
• 2 cups sweet potato chopped
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon cinnamon
• 1/2 teaspoon chili powder add more to taste
• ½ head cauliflower chopped
• 1 - 15 ounce can unsweetened pumpkin or sweet potato puree
• 1 - 15 ounce can fire roasted tomatoes
• 12 ounces of soup stock
• 2 - 15 ounce cans of S&W Pinquito Beans
• 1 - 15 ounce can of S&W Yellow Eye Beans

Toppings

• Dairy-Free Sour Cream or Dairy-Free Greek Yogurt
• Herb of choice or diced greens

Instructions

• Set Instant Pot to sauté, add coconut oil, onion, bell pepper, sweet potato and spices. Sauté for 5 minutes, stirring occasionally. Add cauliflower, sweet potato puree, tomatoes and stock. Add the Instant Pot lid and set to pressure cook on high for 5 minutes. Drain and rinse the heirloom beans. When the Instant Pot is finished cooking, allow to naturally release for 5 minutes, then carefully vent the remaining pressure. Remove the lid and add the heirloom beans. Let sit for 3-4 minutes, so the beans warm up, and serve.
• A health food hack I love is adding a dollop of plain unsweetened dairy-free Greek yogurt on my chili or soup serving as “sour cream”! I was fresh out of herbs, so I diced some kale for garnish, and it added colors and another boost of nutrition to this dish!

If you make this recipe and share on social please tag me @HealthyGroceryGirl! I’d love to see and repost your creations!

Disclosure: This post is sponsored by S&W Beans.