Soups & Salads

Tomato Soup with Spinach and Rice
Adapted from a recipe by Martha Rose Shulman

2 pounds spinach (1 or 2 generous bunches)
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 (14-ounce) can of Amy’s Cream of Tomato Soup
1 tomato, chopped
1/2 teaspoon paprika
5 cups water
1 tablespoon fresh lemon juice (more to taste)
1/4 cup rice (brown, white or wild rice would work)
Salt to taste

1. Stem and wash the spinach, keeping the stems and leaves separate. Trim off the ends of the stems and discard. Cut the stems into 1/2-inch lengths. Coarsely chop half the leaves, or stack and cut into strips.

2. Heat the olive oil over medium heat in a large saucepan, a soup pot or Dutch oven, and add the garlic. Cook, stirring, just until it begins to smell fragrant, about 30 seconds. Add the tomatoes and paprika. Cook over medium heat, stirring often, until the tomatoes have cooked down slightly. Add the spinach stems, tomato soup, water and lemon juice, and bring to a gentle boil. Cover and cook for 10 minutes. Reduce the heat to low, and add the rice and salt to taste. Simmer uncovered until the rice is tender, 12 to 15 minutes. Stir in the chopped spinach, simmer one minute, remove from the heat and serve.

Yield: Serves four.

Advance preparation: You should serve this soon after you’ve added the spinach. It’s a quick soup to make once you’ve washed and chopped all the spinach.

One Soup, three ways
Adapted from Self Magazine Feb 2010 issue

By using one serving of Amy’s Cream of Tomato or Chunky tomato soup and adding a few ingredients, you can turn a simple cup of soup into a hearty, slimming meal. Doubling the recipe uses one can and serves 2.

Chunky Vegetable Soup
Quercetin, a flavonoid in onions, may help lower your risk for lung and colon cancer.

INGREDIENTS
1 serving Amy’s Cream of Tomato or Chunky Tomato Bisque Soup
1 thawed Amy’s veggie burger, chopped
1/2 cup chopped kale
1/4 cup chopped tomato
2 tablespoons chopped red onion
2 tablespoons thinly sliced artichoke hearts in oil
1 tablespoon feta
1 tablespoon sliced black olives
PREPARATION
1.Combine soup, veggie burger, kale, tomato, onion and artichoke hearts. Simmer over medium heat until onion is tender, about 10 minutes. Top with feta and olives.

Cheesy White Bean Stew
Consider this your stay-young supper. Bell peppers brim with vitamin C, which helps build skin-firming collagen.
INGREDIENTS
1 serving Amy’s Cream of Tomato or Chunky Tomato Bisque Soup
1/4 cup canned white beans, rinsed and drained
1 cup fresh baby spinach
1/4 cup chopped prepared roasted red bell peppers
1 tablespoon grated Parmesan
PREPARATION
1.Combine soup, beans, spinach and peppers. Simmer over medium heat until spinach wilts, about 5 minutes. Sprinkle with Parmesan.

Wild Rice and Mushroom Soup
Mushrooms enrich this meal with B vitamins, which your body uses to convert food into energy.
INGREDIENTS
1 1/2 cups prepared reduced-sodium roasted red pepper and tomato soup (such as Pacific Natural)
1/2 cup cooked wild rice
1/3 cup sliced mushrooms
1/3 cup firm or extra firm tofu, cubed
2 teaspoons chopped cashews

PREPARATION
1.Combine soup, rice, mushrooms and tofu. Simmer over medium heat until mushrooms are tender and soup is hot, about 6 minutes. Sprinkle with cashews.

Easy Salads

Quinoa Lentil Salad

Ingredients:
1 cup quinoa
1 cup lentils
1/2 cup mint or basil, chopped
1/2 cup parsley, chopped
4 fat scallions, minced

Dressing:
Zest of two lemons
1/2 cup lemon juice
1/2 cup olive oil
1 tsp paprika
2 tsp garlic, minced
salt and fresh-ground pepper to taste

Directions:

1. Simmer quinoa in two cups of water until the water is absorbed, about 20 minutes
2. Place the lentils in a medium-size pan, cover with at least an inch of water, and boil until tender, 30 to 40 minutes
3. While the quinoa and lentils are cooking, prepare the dressing, mixing all ingredients
4. Pour the dressing over the quinoa and lentils while they are hot
5. Once the salad has cooled, mix in the chopped herbs and scallions

From savvyvegetarian.com

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Waldorf Salad

For the dressing just whisk together
½ cup Vegenaise
2 tbsp white vinegar
1 chopped apple,
1 diced celery stalk
½ cup each of raisins
pre-chopped walnuts

Ingredient List
Serves 12
2 Tbs. nonfat plain yogurt
2 Tbs. olive oil
2 tsp. apple cider vinegar
1/4 tsp. ground allspice
2 carrots, grated or julienned (1 1/2 cups)
1 red apple, grated (1 1/2 cups)
1 cup seedless grapes, halved
2 stalks celery, cut into thin matchsticks (1/2 cup)
1/2 cup dried cranberries or raisins
Directions
Whisk together yogurt, oil, vinegar, and allspice in large bowl. Add carrots, apple, grapes, celery, and cranberries.

From vegetariantimes.com

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Cabbage Salsa

½ head of cabbage sliced cut into thin slices (bagged slaw is fine)
1 jar of your favorite Amy’s salsa
Juice from 2 limes
½ teaspoon sugar
½ avocado, diced
Combine all the ingredients (except the avocado) and place in the refrigerator for a couple of hours to marinate. When ready to serve, mix in diced avocado and serve with tortilla chips.

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Lentil Pumpkin Seed Salad

1 cup shelled pumpkin seeds, toasted
1/3 cup Parmesan cheese (or vegan parmesan), freshly grated
1 small shallot, diced
juice of 1 medium lemon
2/3 cup extra-virgin olive oil
pinch of salt and pinch of pepper
4 cups cooked brown lentils,
4 cups of lettuce torn into small pieces
Mix dressing of shallots, lemon juice, olive oil, salt and pepper.

In a large bowl toss the lentils, cheese and pumpkin seeds with the lettuce greens and the dressing. Serve immediately (serves 4-6)

*To cook the lentils bring 6 cups of water to a boil in a large saucepan, add 2 cups (rinsed) lentils and cook for 20 -30 minutes, or until soft, but still retains the shape of a lentil. Drain, salt to taste and set aside.

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Seven Layer Warm Chili Salad

1 can of Amy’s medium or spicy Chili
4 cups romaine lettuce, torn into bite-size pieces
1 cup diced tomatoes
1 cup diced onions
2 1/2 cups shredded cheddar cheese
1 cup your favorite Amy’s salsa
1 1/2 cups sour cream
1.Layer lettuce, tomatoes, onions, Amy’s chili, salsa, cheese and sour cream in a large salad bowl.
2.Serve immediately.
Makes 10 servings.

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Warm Potato Salad

1 small can of diced green chiles
2 1/2 lbs. potatoes, diced (can be a mixture of red, white and sweet potatoes)
3 tbs any non-gmo cooking oil
salt
pepper
3 tbs apple cider vinegar
1/3 cup red onion, fine dice
1/2 cup olive oil

Toss potatoes with salt, pepper and oil and roast in an oven proof dish at 400°F (roasting in a single layer makes them crispy). Remove potatoes from the oven and toss with olive oil, vinegar, red onion and chiles. Can be served chilled or warm. Serves 6

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Chickpea Salad with Fennel and Artichokes

This protein-packed salad can be served in pita halves for handheld sandwiches that won’t slip or drip when eaten standing up.

Ingredient List

Serves 6
4 Tbs. olive oil, divided
1 medium onion, finely diced  (1 cup)
½ medium fennel bulb, finely diced (1 cup)
4 cloves garlic, minced (4 tsp.)
2 15-oz. cans chickpeas, rinsed and drained
1 12-oz. jar water-packed artichoke hearts, rinsed, drained, and quartered
½ cup pitted kalamata olives, quartered
2 Tbs. lemon juice
2 Tbs. red wine vinegar
1 Tbs. minced fresh rosemary
 
Directions

1. Heat 1 Tbs. olive oil in skillet over medium-low heat. Add onion and fennel, and cook 7 minutes, or until softened and translucent. Add garlic, and cook 2 minutes more. Stir in chickpeas, artichoke hearts, and olives, and cook 2 to 3 minutes, or until heated through.
2. Transfer onion mixture to medium bowl, and stir in lemon juice, vinegar, and remaining 3 Tbs. oil. Season with salt and pepper, and stir in minced rosemary. Let stand at least 20 minutes to combine flavors.

From vegetariantimes.com

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Easy Salsa Salad Dressing

Adapted from a recipe by Rick Bayless

1/2 cup your favorite Amy’s salsa
Zest & juice of a lime (about 2 tablespoons)
1/4 cup fresh cilantro, chopped
1/2 cup water
1/2 cup good quality oil

Mix 1st 4 ingredients in a blender after they are mixed thoroughly, add oil.

Use on your favorite salad.

Lentil Salad
Adapted from www.Vegetariantimes.com

Chop up ripe tomatoes and add them to this tasty salad. Leftover lentil salad makes a great lunch the next day.
Menu plan: Serve the lentils on a bed of mixed baby greens drizzled with an olive oil vinaigrette.

Ingredient List
6 Servings

• 2 cups dried lentils (brown lentils are fine, if using small French green lentils, cook for 5 minutes longer)
• 2 large carrots, shredded
• 1 medium red bell pepper, diced
• 3/4 cup pitted kalamata olives, chopped
• 1/3 cup chopped parsley
• 4 cloves garlic, minced
• 4 Tbs. balsamic vinegar
• 1/3 cup toasted walnuts, coarsely chopped
• Olive oil as needed

Directions

1. Bring large pot of water and lentils to a boil. Cook lentils until just tender, about 15 minutes. Drain any excess water. Transfer lentils to large serving bowl.
2. Add carrots, bell pepper, olives, parsley and garlic, and stir well.
3. Stir in balsamic vinegar and walnuts, and salt and pepper to taste. Drizzle oil over salad to taste.
   

Nutritional Information
Per serving: Calories: 379, Protein: 24g, Total fat: 8g, Saturated fat: 1g, Carbs: 56g, Cholesterol: mg, Sodium: 202mg, Fiber: 26g, Sugars: g

Copyright © 2008 Cruz Bay Publishing, Inc. | an Active Interest Media Company.

Peruvian Bean and Spinach Stew

INGREDIENTS:
2 tablespoons organic olive oil
4 gloves garlic, minced
2 large yellow onions, finely sliced
4 shallots, finely sliced
2 cans diced organic tomatoes, or 3 ½ cups fresh diced tomatoes
1 box or bag of pre-washed organic baby spinach
4 cups cooked frijoles Peruanos, or other creamy white bean
1 teaspoon each of fresh minced rosemary and thyme or pinch of each dried
Salt and pepper
Grated parmesan cheese (optional)
Another good garnish: toasted pine nuts
Good artisan bread…also optional but really nice with this recipe

DIRECTIONS:
In a large heavy bottomed Dutch oven or 5 quart pot, heat oil over medium high heat and add garlic, onions and shallots. Reduce heat and sauté until translucent and fragrant. Add tomatoes and beans. Then add spinach and stir as it wilts. Simmer for 15 minutes over gentle heat, stirring occasionally. Add salt (sparingly) and pepper to taste.

SERVING:
Serve in shallow bowls and offer a garnish of parmesan.
Serve with a loaf of sourdough batard – great for sopping up the sauce.
This is a great party dish. Recipe prepares enough for 8-10, or one night’s dinner for four and plenty of leftovers. In the winter, make it with canned tomatoes, but in the summer, make it with fresh tomatoes.

Ahead of time:
Soak and cook the Peruano beans the day before. If you make the whole bag, the extra beans can be frozen in a plastic container with some cooking liquid and used later.

submitted by our fabulous PR Whiz, Debby Fortune

Beet Salad by Bryant Terry (Vegan Soul Kitchen)
by: Jill Richardson
Upon looking at the ingredient list, I realized that step 1 was actually making Terry's recipe for candied walnuts. I only had almonds in the house but that didn't bother me. So, I mixed up my almonds with modified amounts of extra virgin olive oil, sugar, and agave nectar (I didn't have the 4 c. of nuts that the recipe called for so I reduced the other ingredients too) and tossed 'em into my cast iron pan:

From there, I emptied the pan onto a plate (the recipe calls for using parchment paper but I didn't have any). And in my excitement to try my new treats, I burnt my tongue pretty badly. Oops.

FYI for the person who asked, my plates have dragonflies on them, not pooping butterflies. And the candied nuts tasted goooood.

From there I was able to actually start the recipe for the salad. Unfortunately, I don't have any of the recommended music. This recipe (and thus, the recommended music) is designed as a tribute to Melvin Van Peebles and I have no idea who the heck that is. I suppose I'm too white for my own good.

Ingredients:

4 medium beets, scrubbed, tops trimmed, root tails left intact
Coarse sea salt
4 tablespoons plus 4 teaspoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
12 teaspoon agave nectar
Freshly ground white pepper
3 large bunches arugula, trimmed and roughly chopped (6 to 7 cups)
1 1/2 cups candied walnuts

I'm making it with 3 large beets, no pepper (I hate pepper), and spinach instead of arugula (I hate arugula - it's peppery). So here goes.

Combine the beets, 3 quarts cold water, and 1 teaspoon salt in a medium pot over high heat. Boil uncovered for 20 to 30 minutes, or until the beets are easily pierced with a knife. Drain. Peel the beets by holding them under cold running water and rubbing their skins off with your fingers or a clean towel.

Once it came to a boil it was quite obvious that you should NOT make this recipe while wearing clothes that you don't want to get dirty. I changed from a cashmere sweater into a shirt I use for hiking while the water was boiling.

Preheat the oven to 400 F
Trim the tials off the bottom of the beets. Reserve two of them for the vinaigrette and compost the others. Cut the beets into 1/4-inch dice. In a medium bowl, toss the diced beets with 4 teaspoons of the olive oil. Transfer them to a parchment-lined baking sheet and roast for 15 minutes, stirring every 5 minutes to ensure even cooking. Remove the beets from the oven, transfer them back into the bowl just used, and toss with 2 tablespoons of red wine vinegar. Return to the baking sheet and cook for an additional 5 minutes. Set them aside to cool.

(I skipped the parchment paper. No big deal.)

In a blender, combine the reserved roasted beet tails with the remaining red wine vinegar, mustard, agave nectar, 1/4 teaspoon salt, and white pepper to taste. Blend while slowly pouring in 4 tablespoons of olive oil. If needed, add more salt to taste.

I probably should have used a blender. Oh well. Because I'm making this salad for 1 (me) and it makes 4-6 servings, I decided to make 100% of the dressing and save it in a mason jar for later.

Place the arugula pieces in a large serving bowl, add the roasted beets on top, and add the candied walnuts on top of that. Immediately before serving, toss well with just enough of the vinaigrette to coat.

The result? Delicious. Highly recommended. Although I wouldn't mind a bit of extra Dijon mustard in the dressing - not too much, just a teeny tiny bit extra.

+ Bryant Terry

From the book Vegan Soul Kitchen by Bryant Terry. Excerpted by
arrangement with Da Capo Lifelong, a member of the Perseus Books Group.
Copyright © 2009. Find out more at www.dacapopresscookbooks.com.

Ten Minute Couscous Soup
Recipe from www.101cookbooks.com

This is a soup that should be made to order, if it sits around the consistency changes and the vegetables get that over-cooked flavor no one likes. I like to use whole wheat couscous, which I've been seeing around more often lately. I also picked up a box of barley couscous the other day - delicious. If all you can find is regular couscous, no problem, that will work as well too. I just try to pick up "whole" versions when given the choiceThis soup can easily be made vegan by leaving out the cheese.

Ingredients
7 cups great-tasting vegetable broth
2 or 3 pinches crushed red pepper flakes
3 tablespoons extra virgin olive oil
1 cup whole wheat, barley, or regular couscous
1 1/2 cups broccoli florets, cut into tiny pieces smaller than your thumb
1 1/2 cups cauliflower florets, cut into tiny pieces smaller than your thumb
4 oil-packed sun-dried tomatoes, chopped (opt)
4 green onions, trimmed and thinly
sliced
An ounce or two of goat cheese

Directions
In a large pot heat the broth, red pepper flakes, and olive oil. When it comes to a boil remove the pot from the heat and stir in the couscous. Wait two minutes and stir in the broccoli and cauliflower. Wait another two minutes - just long enough for the vegetables to loose their raw edge, and ladle into bowls. Top each bowl with some sun-dried tomatoes, green onions, and a bit of goat cheese.
Serves 4-6.

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

Hi Folks, Just a note to tell you I think your Cream of Tomato soup is the BEST! Just like Moms. Spring version---cold with a dollop of sour cream & cracked pepper. Sublime.
Regards,
Bill Blackburn

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.