Low sodium soups?

You’re best bet is to make your own. Crockpot is great for this.

A staple I have is chicken stock (either make my own or shop labels for low sodium no sugar), 2 rotisserie chicken breasts, frozen sliced carrots and diced celery plus some seasoning. Easy, tasty.

Unless you are hypertensive and/or eating multiple cans of soup per day, you are probably fine with the amount of sodium contained therein.

That said, I have before bought low sodium soups by accident and they are terrible. Like PP stated, you are much better making your own where you can add salt and seasonings to your own comfort level.

Stock is so easy to make, just water and bones. I keep a ziplock bag in freezer for each kind of bone (fish, beef, pork, chicken) and just add to it whenever I have bones. Once the bag is full I make my stock with just bones, water, and salt. Boil and reduce to a simmer. Just a an hour or so for fish, 2 hours for chicken and/or pork, and 12-24 hours for beef. Great for making soups and stews and gravies, and way better for you than the store bought stuff.