January 5th 2005 >> Source: Chicago Sun TImes
OUTTA THE BOX
Trio of organic soups hits market with taste, variety.

It's January, and most of us are looking for a starting point to begin eating more healthy. And, January has been designated as National Soup Month.

These two elements were the perfect marriage for the first Outta the Box column of 2005.

Amy's Kitchen. a family-owned business and leader in the natural and organic convenience food industry, has added three new soups to its brand. Amy's Kitchen's new heat and serve light sodium organic soups are made from certified organic ingredients and are preparation-free.

No adding water or milk, or stirring until smooth. Just pour the can's contents into a microwave bowl and zap for three to four minutes and then eat. The product is available in cream of tomato, vegetable lentil and butternut squash. I tried two of the three.

Intrigued by the butternut squash, I made it my first choice. I was immediately impressed by the soup's smooth texture.

The product's scent was an instant throwback to the days of feeding my son when he was an infant, which can invoke a sense of comfort. The soup was a bit bland, but a dash of pepper perked it up.

The cream of tomato soup proved to be a better choice. Made from organic sun-ripened tomatoes that have been slowly simmered, the product has a naturally sweet and savory taste.

One point to consider is that the can's label states the product can stand alone or be used as a base for the home cook's own creation, allowing latitude to add to the mixture as much as you like.

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Tom Mello, Amy's Manager of Organic Agriculture, is responsible for working with growers and processors to ensure adequate quantities and superb quality of all the agriculture products that are needed to make Amy’s foods.
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