30 minutes or less | batch prep

What You'll Need:

1 onion, minced

1 Tbsp avocado oil

28 ounce can chopped tomato, no sugar added

15 ounce can kidney beans, drained & rinsed

1 large sweet potato, cubed

1 large potato, cubed

6-8oz green beans, sliced (fresh or frozen!)

1 ½ c filtered water

2 tsp sea salt

1 tsp dried oregano

Sauté onion in olive oil over medium- high heat until aromatic.

Add remaining ingredients. Bring a boil, reduce to a simmer. Cook & cover for 20 minutes, or until potatoes are tender.

Ladle into (4) glass containers or jars for easy grab and go lunches throughout the week, or pop entire pot into fridge for a quick dinner.

Serves 4.