Pinto Bean, Sweet Potato, and Spinach Soup

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Pinto Bean, Sweet Potato, and Spinach Soup

Gundry MD Team

April 2, 2020

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pinto bean sweet potato soup recipe | Gundry MD

Recipe by Gina Hill, Lectin Free Creations

Panera’s got nothing on you, baby! Check out this simple, delicious, and economical Lectin-free meal. These kinds of meals are the best. It’s delightful for lunch, dinner, and even a delicious surprise for breakfast.

Pair it with some compliant “cornbread” for the perfect combo! Dr. Gundry allows beans in Phase 3 only and ONLY after they are prepared properly to remove or reduce lectins.

Here is a great video on YouTube of Dr. Gundry himself teaching you just how to prepare beans to allow you to have them. Even still, Dr. Gundry says that beans should not be a huge part of your diet. Just a special occasion treat for when you REALLY need them.

Optional idea: Use a small amount of this warming soup on top of a Siete tortilla (tortilla made from almond flour) with a runny, omega-3 egg.

Prep Time: 20 minutes | Serves: 3

Table of Contents

Ingredients:

1 tablespoon extra virgin olive oil
One large shallot, minced
One large rib celery, diced
2 to 4 cloves of garlic, minced
2 cups baby spinach, chopped
One medium sweet potato, diced
One can (15 oz.) Eden Organics pinto beans, rinsed and drained
1 quart chicken broth
1 tsp cumin
1.5 tsp sea salt
1/2 tsp pepper
1 tsp onion powder
1/4 cup Parmesan cheese, for garnish

Instructions:

Drizzle olive oil onto a pan. Add shallot and sauté three minutes, stirring often.
Add celery and garlic. Sauté another two minutes.
Add spinach and sauté until it begins to wilt, another 1 to 2 minutes.
Bring to a boil. Reduce heat to low and simmer for 5 minutes.
Add the sweet potatoes and simmer for another 15 minutes, or until potatoes are tender but not falling apart. By simmering the beans first, before the potatoes, it allows the beans to burst open and make your broth thicker. That’s the goal!
Season to taste. Enjoy!

Notes: You can certainly make this in the Instant Pot. I may do that next time!

Here are the directions for the Instant Pot:

In your Instant Pot:

Briefly heat the oil on ‘Saute.’
Add shallot and sauté three minutes, stirring often.
Add celery and garlic. Sauté another two minutes.
Add spinach and sauté until it begins to wilt, another 1 to 2 minutes.
Add potato, beans, broth, and cumin.
Lock the lid. Use manual cook time for 8 minutes. Use slow and natural release.
Season to taste. Enjoy!

**This recipe was submitted by Gundry MD Ambassador Gina Hill of Lectin Free Creations and has not been tested by the Gundry MD team.

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