Fall Surprise

The fall season is the perfect time to get creative in the kitchen with soup recipes​ and this month, Nicole used a can of Amy’s soup to create a Fall Surprise dish. Not all Amy​’s soups are WTI approved, so you want to make sure you look at the ingredient list, but this is a good one! You can add more broth or even blend it into a creamy soup-like consistency if that’s what you’re looking for. By using a ready-made soup and some extra veggies, Nicole made a meal out of convenience go further and tastier. Hope you enjoy it as much as we did!


  • 2 cups mushrooms (or one packet)
  • 1 red onion (chopped)
  • 3 cloves garlic (minced)
  • 1 red bell pepper (chopped)
  • 1 orange bell pepper (chopped)
  • 2 zucchinis (sliced horizontally in 1/4 inch thick circles)
  • 1 can black beans​ (drained and rinsed)
  • 1 can Amy’s Lentil Soup (low sodium)
  • Vegetable broth for sautéing
  • 1 lemon
  • 2 cups Spinach
  • 1 Tbs Rosemary (or to taste)
  • 1 Tbs Oregano (or to taste)
  • 1 Tbs Thyme (or to taste)
  • 1 Tbs Paprika (or to taste)
  • 1 Radish (Sliced in thin circles, to top)
  1. Heat up a pan over medium heat with a splash of veggie broth. We use veggie broth instead of oil, so you will want to keep a closer eye on it than you would if you were using oil.
  2. Add mushrooms, onions, and garlic to the pan and start cooking for about 3-5 minutes.
  3. Add zucchini and peppers. Cover and cook for 5 minutes.
  4. Add spices, we typically do equal parts of rosemary, oregano, thyme, and paprika. If you don’t like any of these particular spices you can always substitute for whatever you like.
  5. Add the drained and rinsed beans, lentil soup, and cook about 2-3 minutes (enough time to warm the soup up)
  6. Add the juice of your lemon and spinach. Cook until the spinach starts to wilt and turns to a really pretty green.
  7. Top with Radish. Enjoy 🙂

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