For the past couple years, Amy’s Organic Lentil Vegetable Soup has been one of my favorite lunch options when I’m too busy or lazy to make something.  Packed with thoroughly healthy ingredients, this lunch-in-a-can is totally filling and you won’t feel one ounce of guilt or one ounce added to your hips.  It’s chocked full of vegetables like organic green beans, tomatoes and spinach that are mixed with hearty lentils in a vegetable broth.  You won’t find trans fat, GMOs, MSG or preservatives in any of Amy’s products.  And if you’re watching your salt intake, they also make a “Light In Sodium” version that contains 50% less sodium than other regular soups. 

And I love the way the company began - Rachel and Andy Berliner started on a “shoestring” budget using their house and barn as the headquarters.  The founding meetings were held in the same room the founders were married and where there daughter Amy was born in 1987 well before the idea “organic” was well-known and when there were very few convenient food options for vegetarians in health food stores or grocery stores.  Their first product, a vegetable pot pie was an instant success and now years later the company makes over 88 frozen and packaged meals.   

The company’s namesake is now in her Junior year at Stanford University and is very much apart of the business and often present at decision-making discussions.  During the summer she likes to go back to the plant and work on the burrito and packaging lines.