Soups & Salads

Super Salsafied Balsamic Vinaigrette
From Hungry Girl!

(2 tbsp: 12 calories, 0.5g fat, 97mg sodium, 1.5g carbs, 0g fiber, 0.5g sugars, 0g protein = 0 Points)

Try it with all different salsas to switch it up every now and then!

Ingredients:
1/2 cup any Amy's salsa
2 tbsp. balsamic vinegar
1 tsp. olive oil
salt and pepper; to taste

Directions:
Place all ingredients in a blender with 1/3 - 1/2 cup of water (depending on how thick and strongly flavored you like your vinaigrette). Blend at medium speed until mixture is liquefied. Chill, add as much salt and pepper as you like, and enjoy! Makes eight 2-tablespoon servings.

HG Tip! This dressing is also an awesome topper for steamed veggies. Mmmm...

Black Bean and Salsa Soup

Ingredients:
I jar Amy's Organic Mild Salsa
1 can black beans, rinsed and drained
1 can sweet corn
2 cups organic vegetable stock

Directions: Combine all the ingredients in a pot and simmer for 20 minutes. If you eat dairy top with a little cheese or sour cream.

Submitted by:
Jenn Westerlund
Muskegon, MI

Squash Soup with Apples and Walnuts
from Self Magazine 12/06

Easy Entertaining host Michael Chairello tops this dish with walnuts, which offer brain-protecting benefits. Serves 2

1 teaspoon butter or olive oil
¾ cup sliced leeks
1 ½ teaspoon minced garlic
1 ½ cups, peeled, cored and diced apples
1 can Amy's Light in Sodium Butternut Squash Soup
¼ cup chopped toasted or candied walnuts

Melt butter in a large pot over moderate heat. Saute leeks until softened, about 5 minutes. Add garlic; sauté about 1 minute. Add apples, raise heat to high and stir until apples begin to caramelize, about 5 minutes. Add soup, bring to a simmer and cover partially. Cook until apples are tender, about 5 minutes. Transfer to a blender or food processor and blend until smooth. Return to pot; reheat to serving temperature. Season with salt. Sprinkle with walnuts.

Lentil Tomato Vegetable Soup
Recipe submitted by Jeanne Specht Amy’s Customer Service Representative

Ingredients:
1 medium onion, chopped
1 tablespoon olive oil
2 c. dried lentils (green, brown or black)
2 c. vegetable stock
Approximately 4 c. water
2 large carrots, chopped
3 celery stalks, chopped (celery leaves too)
1 can Amy's Chunky Tomato Bisque
2 teaspoon minced garlic (3-4 cloves)
1 tablespoon crushed dried oregano
1 teaspoon crushed dried basil
1 teaspoon dried rosemary
1 tablespoon red wine vinegar
Sea salt and pepper to taste

In a large pot or stock pot heat olive oil and saute onion until translucent. Remove from heat. Add lentils, stock and water until liquid level is twice that of the lentils. Bring to a low boil and simmer for 30 mins. Add carrots, celery, Amy's Chunky Tomato Bisque, spices, salt and pepper. Simmer another 30 minutes, adding water near the end until desired consistency is reached. Prior to serving add vinegar to finish. Taste and adjust spices and seasonings as needed.

Creamy Mushroom Vegetable Tortilla Soup
Serves 6

Ingredients:
1 medium onion, chopped
1 clove garlic, minced
2 teaspoons vegetable oil
1- 14 oz can organic fire roasted diced tomatoes with chilies (such as Muir Glen)*
2 cans Amy’s Organic Cream of Mushroom Soup
1 can Summer Corn & Vegetable Soup
2 zucchini, diced
1 cup water
1 bag tortilla chips
1 large tomato, chopped
1 cup cheddar cheese, grated

Directions: Heat oil in a stock pot on medium heat. Once heated, add onion and sauté until soft (about 3 minutes). Add garlic and sauté for 1 minute longer. Add canned tomatoes and reduce heat to low. Simmer for 5 minutes. Bring heat to medium and add mushroom and corn soups, zucchini and water. Once soup is simmering, lower heat and simmer for 10 more minutes.

Serve soup topped with tortilla chips, fresh tomatoes and cheese.

*If prefer to exclude chilies from your soup, use Muir Glen’s Fire Roasted Diced Tomatoes.

Pasta with Spinach and Butternut Squash Sauce
Serves 4

Ingredients:
12 ounces spaghetti
1 Tablespoon olive oil or butter
2 Cloves garlic
1 Teaspoon sage
8 oz spinach (bagged if fine)
½ Cup Whipping cream (or coconut milk)
1 Can Amy’s Light in Sodium Butternut Squash Soup
¼ Teaspoon salt
A few grinds of black pepper

Cook pasta in boiling water according to package directions.

While pasta is cooking heat oil in a frying pan over medium low heat.

Once the oil is heated, add garlic, spinach and sage. Saute until garlic smells good and spinach has started to cook down.

Turn up the heat to medium/high and add whipping cream (or coconut milk), Light in Sodium Butternut Squash Soup and remaining ingredients. 

Lightly stir until sauce is boiling for 3 minutes and thickens slightly.  Add strained pasta to sauce and serve.

Sip on Soup in the Fall!

What can be more comforting than a bowl of warm nourishing soup? Amy's organic soups taste homemade because they're make from wholesome, natural ingredients. Amy's soups will warm you on those crisp fall days.

Here are some new ways to serve Amy's soups:

• Add Tortilla chips, shredded cheddar cheese and sour cream to Amy's Organic Cream of Tomato to create a Mexican flavored meal.

• Add fresh or frozen vegetables to Amy’s Light in Sodium Butternut Squash Soup for a hearty meal.

• For a protein rich dish, add tofu & rice to Amy's Tomato Bisque.

• Pour Amy's Organic Lentil Vegetable Soup over rice and add a salad for a complete meal.

Quick Soups Ideas

For a quick and easy meal, pour heated Amy’s Organic Cream of Tomato Soup over rice. Sprinkle fresh ground organic basil and grated Parmesan cheese over the top. For more protein add tofu.