Protein-rich, organic green lentils are cooked with kale, tomatoes and red bell peppers then infused with zesty lemon and fresh herbs. High in fiber and iron, this lentil soup is a great staple for anyone trying to eat more plant-based. Formerly known as “Spicy Lentil.”

Rooted in the Indigenous agricultural tradition of corn, beans, and squash, this hearty soup brings together butternut squash, hominy, and a three-bean blend with Aji and chipotle peppers. Earthy, subtly spiced, and naturally high in fiber.

A delicate balance of coconut, curry and cauliflower combined with nutrient-dense sweet potatoes and butternut squash. Chana refers to the protein-rich chickpeas and we doubled down with an extra protein hit from tender green peas. Serve over brown rice for an incredibly flavorful and warming dish while providing a complete protein to your eaters.

Sweet corn, black beans, and fire-roasted tomatoes come together with roasted green chiles and poblano peppers in a masa-thickened broth, finished with lime and cilantro. A bold Southwestern profile, clean in every ingredient.

Formerly knowing as Tuscan Bean & Mushroom, this soup features farro, two varieties of beans, pearled barley, mushrooms, and escarole in a fire-roasted tomato broth with garlic and thyme. A deeply satisfying, Italian-inspired soup built to anchor any lunch or dinner program.

Your favorite comfort food upgraded with posole and legumes to deliver plant-based protein and just the right hit of spice. Slow-cooked beans are kicked up a notch with poblano peppers and balanced with natural veggie sweetness. This chili will fill you up without weighing you down.