PETALUMA, CALIF.  — Amy’s Kitchen is welcoming the incoming colder weather with the launch of five canned soups. Each soup is free from eggs, meat, seafood and peanuts, according to the company.

Pasta fagioli is formulated with tubetti pasta, cannellini beans, vegetables and tomato broth. Dal makhani is formulated with red kidney beans, black urad dal and spices. Vegetable jambalaya blends vegetables, beans and rice in a roux base. Gumbo soup is formulated with black-eyed peas, okra, kale, peppers and rice. Three bean vegetable chili blends beans, tofu and vegetables.

“We wanted to create that same comfort and nourishment for busy families – soups made exactly how you would at home, with real organic ingredients and slow simmering, just without spending hours in the kitchen,” said Fred Scarpulla, chief culinary officer at Amy’s Kitchen. “These recipes are made with ingredients we feel good about serving our own families.”

The new additions to Amy’s Kitchen’s offerings can be purchased nationwide for $3.99-$4.99 a can.

This soup rollout was preceded by recent growth to the brand’s frozen breakfast line.