Soup Help

To be honest, no... despite the appeal to the whole 100-Cal market, canned foods are salt-licks, some are chemically enhanced... I believe soup should be made fresh from scratch so you can get the full health benefit of unprocessed ingredients and full control of the sodium levels...

I believe soup should be made fresh from scratch so you can get the full health benefit of unprocessed ingredients and full control of the sodium levels...

But, of course, if you don't have tons of extra time and like me, you rarely use extra salt in anything you eat so you can afford to eat a prepared food that has some extra salt, then there is absolutely nothing wrong with it.

I believe soup should be made fresh from scratch so you can get the full health benefit of unprocessed ingredients and full control of the sodium levels...

But, of course, if you don't have tons of extra time and like me, you rarely use extra salt in anything you eat so you can afford to eat a prepared food that has some extra salt, then there is absolutely nothing wrong with it.

I dont know why you have to be on the defensive side with the "then there is absolutely nothing wrong with it", I was actually being nice in my post...

We may live in the same world, but its ultimately up to us to make the time happen. I work 50-60 hours per week at one job, and still make the time happen to make sure of many things getting done...including a quick and simple soup...

Get a can of chicken broth and add the same veggies they put in theirs. It will be even better. 100 cals was probably for 1/2 can. IF you make your own you could eat more and it only takes a little time.

I believe soup should be made fresh from scratch so you can get the full health benefit of unprocessed ingredients and full control of the sodium levels...

But, of course, if you don't have tons of extra time and like me, you rarely use extra salt in anything you eat so you can afford to eat a prepared food that has some extra salt, then there is absolutely nothing wrong with it.

I dont know why you have to be on the defensive side with the "then there is absolutely nothing wrong with it", I was actually being nice in my post...

We may live in the same world, but its ultimately up to us to make the time happen. I work 50-60 hours per week at one job, and still make the time happen to make sure of many things getting done...including a quick and simple soup...

The sad thing is that she actually feels she's "being nice in my post". Although the suggestions to make her own soup are very welcomed, she didn't ask to be scolded about how mightier than her you are for making your own soup AND being able to work 50 hrs a week. A simple, "I've no idea" would've sufficed, or better yet, just keep on moving...

No one scolded ANYONE! GEESH!

What a timely post! As winter descends on NH again this year (10 degrees colder every day it seems), my daughter begged for some homemade soup tonight. Into the crock pot went some bone-in chicken breasts, tons of veggies, water and some Better Than Bullion reduced sodium stock base. After work, transfer it to a stock pot, add some more water and boil up with some egg noodles. Total time from start to table tonight - about 10 minutes! Worth the prep the night before!

PS - I'm also a big fan of Progresso Italian Wedding soup - it's my reserve lunch at work when I don't have time to run out and grab a salad.

Stay warm!

I love Italian wedding soup! Now I'm hungry :frown:

#edited to add frown smiley

No one scolded ANYONE! GEESH!

Apparently I'm not the only one who took your post as being a bit 'holier than thou' and preachy. Perhaps it's in your delivery ... "I believe that..."

I don't care what your schedule is and if you 'make time to make soup'. I have a busy schedule as well, and I make time for things that are important to me, such as working out, walking my dogs, spending time with friends and family, etc. Making soup when sodium is not a concern for me is not a priority. If I have the time, sure I'll make homemade. If i'm the run and need something quick for lunch, there is nothing wrong with having a stash of premade soups in the cupboard. Nobody should be made to feel bad for that choice, since it's a far better choice than grabbing mcdonald's instead. And regardless of your intent, that is how your post came across.

Who would have thought the suggestion to make your own soup would create such controversy. Sure, canned soup once in a while is fine. Last night I made a large pot of turkey noodle soup with left over turkey and fresh veggies (I used dried noodles) in less than 40 minutes. We each had a 2 cup bowl for dinner and I had enough to freeze for 2 more meals for 2 (quick and easy leftovers). I was sure not trying to scold, just educate. I work full time, belong to several board of directors, serve as water system manager for our home owners development and have a disabled husband. Cooking anything in large batches and freezing is a life saver for busy folks!

She didn't ask for recipes. She asked for canned soup suggestions and the holier than thou crowd came in to scold her and inform her of the high sodium content of canned soup -- as if that were a huge secret or something.

We are all aware we can make our own soup. Some of us would rather not bother.

I LOVE to make homemade soup. I also love to be able to grab a can of a good tasting soup and take it to work knowing I'll have something I like and it's quick AND since I'm usually running late it doesn't require any thought to put my lunch together.

I really like campbells vegetable and barley soup (talk about your salty goodness!)

Here's a tip for people wanting to make homemade soup: make your own stock - and no I'm not a rich stay at home mom with two live in nanny's or a behind the scene's cook for the food network. It is seriously the EASIEST thing to do and makes a huge diffence in flavor. All you have to do is, next time you make a whole chicken (or frankly you buy a rotisserie chicken) but the carcass in a big pot, cover with water and leave it on to simmer for as long as you can - several hours is best but the good thing is you can walk away and just check on it every once in awhile. Then strain it and freeze it. I use vacuum sealed bags and then I can leave them in the freezer. It's as easy as opening a can of broth but much better I've found.

back to to your original question.... I loved that soup too and then couldn't find it for a while. Then it came back and they added noodles and must have changed the recipe because its tastes terrible, nothing like the original. I've been either buying or making my own tomato based vegetable soup and blending it in the blender or using an immersion mixer to get it to that nice consistancy that Campbells had. Weight watchers has a good soup recipe or you can use campbells vegetarian vegetable or progresso, but be aware of the higher sodium content if that is a concern for you .

Actually if you read the original post she was inquiring about TASTE, not canned or non-canned. She was looking for the same taste. Get a grip everyone.
She's better than me cause............blah,blah,blah..........oh the jealously:noway:

I want Rilea and RuggedBear to make me some soup, please.