Good brands of soups... or recipes

newarkco05

I've became hooked on soups since the weather started getting cooler here! I've also realized that my sodium count is through the roof when I eat even half a can of soup... Is there any good brands out there that have low sodium? Is there any websites that have some lower sodium soups? Thanks!

UsedToBeHusky

I don't know specifically about soups, but in my experience with other products, Healthy Choice always has the lowest sodium.

katemateg

I have added a lemony lentil soup which I think is accessible to everyone. If you buy low salt stock its really healthy and filling. In the UK I buy Baxters' healthy option' soups, they are yum

Amber82479

I would suggest looking up recipes on allrecipes.com Soup freezes beautifully and if you use a very low sodium broth and if you use canned vegetables/beans, get those with no salt added, you'll have a very low sodium soup that's very tasty. Imagine organic broths have almost no sodium in them - they're in the health food section. I haven't found a canned soup that was low enough in sodium to suit my desires, so I can't speak to those. Best of luck!

jellybean1971

try skinnytaste.com she has tons of soup recipes that will be lower then soup from a can, then you can freeze them in small containers. All of her recipes are great

JamesonsMommy

progresso makes a low sodium one now

gdow

Hey if you have a slow cooker of even a pot and some patience it's easy to make amazing soups! We've just come out of winter in New Zealand and I spent the whole time eating pumpkin, vegetable or tomato soup. Homemade doesn't need so much salt for flavour s it's heaps better for you. My favourites were these:

Pumpkin: half a pumkpin cut into chunks, juice and zest of one orange, a bit of cayenne pepper or chilli if you like it spicy, smoky paprika, oregano and thyme orother herbs for flavour (just dried packet ones) and then a couple of cups of stock (I always use chicken or vegetable and normally just use oxo cubes instead of fresh stock to keep costs down). I just use enough stock to just cover all the vegetables or it's often too liquidy. You can add kumara too (sweet potato) for complex carbs and more flavour if you want. then just cook until everything is soft and stick blend it until smooth. If it's too thick add more stock then season to taste. I normally add a spoon of crunchy peanut butter when I'm eating it, I love peanut butter in pumpkin soup!

Leek and potato: Same deal, potatoes, can use kumara too because they're better for you, a leek or 2, an onion, stock to cover and herbs for flavour. Then just cook until soft and stick blend :-)

Green soup: Same deal but with everything green. My favourites are spinach, broccoli, onion and courgette, then enough stock to cover.

Tomato: This is better cooked in a pot because it's so easy just get canned peeled tomatoes or canned sieved tomatoes if you don't want to blend it. Get the kind with no salt added so that you're in control of it. then just heat and add herbs, tobasco, lemon juice, pepper or whatever for flavour, kinda like making a hot virgin mary :-) I barely ever add salt to this but sometimes I'll do it in the slow cooker with other similar coloured veges like carrots and red capsicum for added depth.

Also don't waste what you can't eat, if you portion it out they all freeze really well :-) Hope that helps!