Amy’s Organic Soups Split Pea Low Fat
Amy’s Organic Soups Split Pea Low Fat is a cozy meal for those looking to reconnect with natural, simple ingredients. This traditional american favorite is low fat and light in sodium for a light and delicate flavor. Our 14.1 oz. The recipe is crafted with organic green split peas, onions, celery, and carrots. Each can of all-vegan soup contains absolutely no preservatives while being packed with 4 grams of dietary fiber and 7 grams of protein per serving.
Our soup is USDA-Certified Organic, non-GMO, and is packaged in non-BPA lined cans, so you can be sure that what you get is the real deal. See nutritional facts panel for allergens. Amy’s kitchen has grown beyond the Berliner family’s wildest dreams, going from several family members pitching in anywhere they can, to a wonderful group of employees, farmers, and suppliers. But no matter how big the company grows, one thing will always remain the same—the family spirit that permeates every decision made inside of Amy’s kitchen.
Shake before opening. Ovens may vary.
Microwave: Place soup in a microwave-safe bowl. Cover. Cook for 2 minutes. Let sit 1 minute. Stir. Serve.
Stovetop: Heat soup in a saucepan, stirring occasionally.
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Country of origin: United States of America
is gluten-free: yes
is vegan: yes
is GMO-free: yes
is plant-based: yes
is dairy free: yes
is soy-free: yes
is tree nut free: yes
is kosher: yes
is corn free: yes
organic: 95%+ organic
Size: 14.1 oz
Pack of: 12
Selling unit: case
Ingredients: Filtered water, organic green split peas, organic onions, organic celery, organic carrots, sea salt, organic basil, organic garlic, bay leaves, organic black pepper.
Disclaimer: These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Keywords: french onion; gourmet; healthy; homemade; hot; lunch; amy’s low sodium split pea soup; amy’s organic split pea soup nutrition; amy’s pea soup; amy’s split pea soup; amy’s soup.
Family Owned. Fiercely Independent.
In 1987, Andy and Rachel Berliner made the first pot pie right out of their family home. Years later, not much has changed, except the size of our pots.
First and foremost, Amy’s Kitchen is a family. Even though we’ve grown to include a wonderful group of employees, farmers and suppliers, the family spirit that permeates every decision made inside of Amy’s Kitchen will never change.
Born and raised in Petaluma, California
It’s impossible to separate the birth of Amy’s Kitchen from the birth of Rachel and Andy’s daughter, Amy. Not only is the family business named after her, it’s in her DNA.
In 1987, while Rachel was pregnant with Amy and on bed rest, Andy went looking for ready-made meals at their local natural grocery store. When he couldn’t find anything organic and vegetarian that satisfied their taste buds, they decided to make their own.
The first dish Andy and Rachel created was a pot pie. They made them by hand, sold them locally and Amy’s Kitchen began right out of their home. They thought they would remain a small company simply making pot pies, but pretty soon handwritten letters of thanks started pouring in.
Not long after Amy’s appeared in stores, people began asking for more products like pizzas and soups. So Andy and Rachel went back to the kitchen. As Amy’s Kitchen expanded, people began expressing the difficulty of living with food allergies, asking for gluten-free and dairy-free options. So, of course, the Berliners went back to the kitchen again.
A lot has changed since 1987. Amy has grown up. She and her husband, Jace, play active roles in the company that shares Amy’s name. And together they’ve started a family of their own.
Amy’s Kitchen has grown beyond the Berliner’s wildest dreams, going from several family members pitching in anywhere they can, to a wonderful group of employees, farmers and suppliers. But no matter how big the company grows, one thing will always remain the same—the family spirit that permeates every decision made inside of Amy’s Kitchen.
Goodness is our guiding principle
We choose what’s best for our customers, our farmers, our employees and our planet. It’s a tall order, but we wouldn’t have it any other way.
We’re not in the business of making shareholders happy. In fact, we don’t have shareholders. We’re in the business of cooking delicious, organic vegetarian meals for everyone.
We were organic before it was a national certification. So when the U.S. Department of Agriculture decided to create standards for organic, they looked to us for guidance. Together with other industry leaders, we helped pioneer the organic food industry and, more importantly, we helped make organic food available to more people.
All of our dishes are non-GMO and we’re a proud supporter of GMO labeling initiatives. Because we believe that people have a right to know what they put in their bodies. We were also one of the first to market with non-BPA-lined cans, and we’re happy to see many other food companies following our lead.
Our commitment to organic ensures that farmers aren’t exposed to harmful chemicals and pesticides.
When we learned that many of our Spanish-speaking employees weren’t using their health insurance to visit doctors because of language barriers and because they didn’t want to take time off from work, we built on-site Health Centers staffed with bilingual doctors to ensure that all of our employees and their families are getting the proper care they need.
We’ve earned a reputation among farmers for being too picky and overly demanding. This is something we’re proud of. Because we don’t manufacture food, we cook it with love. And we believe that if we care about everything we do and everyone we cook for, then you’ll be able to taste the love.
Our goal is to do things the right way. Right by our customers. Right by our farmers. Right by our family of employees. And right by our Earth. The right way isn’t always the smart way or the easy way, but it’s the only way we’re interested in.
Delicious above everything
We prefer to stay local, but we’ll go to the ends of the Earth if that’s where the most flavorful tomato happens to grow.
In 1987, when Amy’s began, there was no national certification for organic, and organic foods were hard to find. So we invested in small, local family farms to grow the organic ingredients we needed. As Amy’s grew so did the farms. Together, we helped pioneer the organic food industry.
Organic farming has a big impact. It nourishes the soil rather than stripping it of its nutrients so that the soil stays healthy for future generations. And it’s better for the people working in the fields.
Great flavor is the goal, and it all starts with finding the best-tasting ingredients out there. It took us seven years to hunt down the perfect tomatillo with the right flavor for salsa verde. That’s why we work closely with our farmers every step of the way, from choosing the seed to ensuring that we’re growing and harvesting at the right time of year for each ingredient.
We try to stay as local as possible, and we can grow wonderful short and long grain rice in California, but basmati rice, for unknown and mysterious reasons, just tastes better when it’s grown in India.
We believe that you can never be too thorough. That’s why we taste every zucchini, carrot, mushroom and everything else we use. This might have something to do with our reputation with farmers for being picky and demanding; but if you’re making tomato soup, you have to start with the best tomato you can find.
Made with Love
Even though you’re heating up our meals in your home, we want each bite to taste like you’re a guest in ours.
Our kitchens are a lot like yours, only much bigger. Seriously, you should see our pots.
We believe that cooking was meant to be done by hand. That’s why our burritos and enchiladas are hand-rolled. Our pizza crusts and tortillas are hand-stretched. Our pizza toppings are placed by hand, and our cheese is sprinkled by hand.
We make our sauces from scratch, stirring in spices and vegetables, then simmering slowly for hours until the flavor is perfect. Many of our sauces start with a roux cooked under gentle heat and stirred continuously until just right.
We make all of our own tofu from scratch, because no one can make it better than our tofu masters, who have been traditionally trained. Each batch is handcrafted to achieve the ideal firmness. Then we chop it, dice it, or marinate it, depending on the recipe we’re making.
Every recipe we try gets tasted hundreds of times by Rachel, Andy and our chef, Fred. When the recipe is perfect, we cook it in our giant pots and ovens, and then we freeze it just like you might freeze leftover lasagna for another night. And, as you can imagine, our freezers are really big too.