Amy’s Kitchen is a family business, with every member of the family taking part. The company was started in 1987, when Amy was born. Her mom and dad, Rachel and Andy Berliner, carefully nurtured the company as well as the child, paying constant attention to every aspect of its day to day activities and providing the vision that has made Amy’s so successful. At Amy’s Kitchen, we make food in much the same way as you do at home. We start out with the freshest, organic vegetables we can find. We purchase high quality pastas, grains, beans and hormone free dairy from cows that are pasture raised. We make everything by hand. Our sauces are prepared in stages; first by heating oil, then adding aromatics and followed by fresh veggies and tomatoes. All the ingredients cook slowly until they reach their fullest flavor. In addition to their delicious taste, none of our products contain any GMO ingredients, so you can be sure the food you are eating is safe as well as nutritious.
- Made with organic garbanzo, kidney and cannellini beans
- Made from wholesome, natural ingredients and prepared with the same careful attention you use at home
- Good source of protein and fiber
- USDA certified organic
- No GMO ingredients
I have been a vegetarian for about 17 years and have really loved every other product by Amy’s Kitchen that I tried, so I was horribly surprised when I tasted this soup. The biggest thing I didn’t like was how greasy it is; it has way too much oil for someone who is used to a low-fat diet. Also, the amount of onion in the vegetable broth seems like an over-compensation for the lack of meat stock; it’s overpowering. To make matters worse, the other ingredients came off as soggy (and I did not overcook). However, if you like oily broth and a lot of onion, you might like this soup. But I will not be purchasing it again; fortunately for me I only bought a single can at the health-food store rather than buying in bulk online.
EarleneBoynton Beach, FL
The unpleasant smell and greasy appearance were apparent as soon as the can was opened. The caution to not overcook was too late; it already bordered on mush. The vegetables had lost their colors and texture. I didn’t know an unground garbonza could be mushy, but they were. It was difficult to imagine why a no-meat soup was SO greasy, and even more difficult to understand why veggie-bean soup needed any kind of vinegar, and this stuff was loaded with the Balsamic variety. I managed to eat 3 spoonfuls before tossing the rest. I will never again subject myself to Amy’s GROTESQUE SOUP. I give this a one-star rating because the system will not accept a no-star rating.
LeanoraGulf Shores, AL
Note that amy’s products always needs salt. I nuked it for 3 minutes, sprinkled with kosher salt and doused it with 10 jiggers of Yucatan hot sauce. OMG – delish!
loaded it with saltine crackers and gobbled it up so quick I was holding my breath to eat faster. Maybe the batch I got was cooked to perfection? Bottom Line: This is without a doubt in the top 5 things out of a can i have ever eaten, but you MUST doctor it up.
Maybe 12 cans is a commitment for new tasters and you should sample it first. I found mine locally on sale for a couple bucks each. I am going back tomorrow to buy a whole case.
I could eat this everyday (sometimes I do!) It’s a hearty soup packed with ingredients so it’s more like a meal than a bowl full of liquid. It tastes great and I feel satisfied and wonderful after eating it. I highly recommend this!
I think the flavor of this soup is good, the smell is good, it’s very CHUNKY and hearty. I love that there is a variety in beans, and the onion flavor is good. But the aftertaste is weird, musty and bland. I felt like it somehow needed salt, although, being pregnant, salting canned soup is just asking for it. I don’t know how something with so many chunks could be so bland. It’s actually deceiving, when you first take a bite, the taste is flavorful, but then you realize how bland it is. It made me really sad. It’s certainly edible, but it’s extremely disappointing, considering I’ve made multiple beans soups like this at home that were way better.
When I opened the can, the reddish-orange oil slick underneath the lid made me suspect that this wasn’t going to be a good experience. I decided to give it a chance anyway and ended up regretting my decision. The soup wasn’t too bad when I was eating it, aside from the mushy texture, but it left a terrible aftertaste that’s still lingering five hours later, and I feel sick from all the grease. I’ve had other Amy’s soups that were good (split pea, chunky vegetable), but you couldn’t pay me to eat this one again. Yuck!