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Anyway, I thrive on soup. It's one of the things to get me through this diet with success. As long as you keep it in moderation (don't eat a bunch of cans per week) the sodium isn't that bad.
That being said, one really good way to make good homemade soup is to save all your leftover veggies and their liquids in the freezer - I put one plastic container in there and just keep adding to it. Once it's full, defrost it - you'll be amazed at how good the resulting soup tastes - and you can add canned broth and some more veggies if you need to, along with any seasonings you may need. It will depend on how well-seasoned your original veggies were in the first place.
And I agree about adding extra water .... that really can help!
Besides, soup is a great wintertime, cold weather food! (Of course, it is 107 degrees here today... but at least I can DREAM about cool weather, right?)
=^..^= Molly (check out my cute pet photos!)
Are the lower sodium progressos more expensive than the regular ones???? I hadn't noticed.
Where I am there is a big difference. Take Progresso for example.I can get a can of regular soup for $1.79-$1.85. The low sodium in the same flavor of soup is $2.39. It's crazy. I'm not sure what they do different, but I guess I will just deal with the sodium. In my meal plan I eat 2 cans of soup a day. So I am taking in alot of sodium. I have thought about maybe draining the liquid and then filling it back up with water. It will most likely be more bland, but there will still be some juices left over to flavor the water. I think most of the sodium is in the juice/liquid anyway.
I guess another good thing about eating canned soup is I only spend about $5.50 a day for my entire meal plan. That's 2 cans of soup, an apple, a banana, 2 ganola bars and crackers. I stay full and spend around $165 a month.
mmm soup. i love campbells chicken noodle healthy soup. problem with the progresso low sodium soups is they are full of onions.
my favorite meal is a 1/2 can of campbells chicken noodle soup w/ a 100 calorie pack of Ritz chips. Now I know it's not healthy and it's super salty, but its just so yummy for the occasional quick meal.
oh...i used to live on Progresso Clam Chowder! but now, I actually make my own soup. It takes a little more time than a 3 minute nuke in the microwave, but you know every single thing you put into that soup.
If not, I used split the soup into two bowls and fill them a little with water to knock out the sodium (or rather...the salt flavor...i have a really sensitive tastebuds). most of the soup is water or some stock base anyhow, so putting water doesn't hurt. Plus, the soup lasts a lot longer. :]
Hope that helps! <3
I can wait to have a big bowl of soup and a toasted wholemeal pita mmmmm
I like progresso lite soups too, they do have low sodium ones, but my trick is always to drain the soup, save that broth and freeze it for when broth is needed and eat my soup MINUS the liquid. I prefer it that way, sort of like a stew and its just as tasty but lower in sodium since I am not drinking the broth at all, just all chicken and veggies and pasta. Don't know how much it helps draining, but its gotta be something since there are calories and sodium in the liquid, try it you'll like it!! I also do this for ramen noodles, NEVER drink the liquid and also only put HALF the seasoning packet into it. this way, I get to eat things I like but minus the extra liquid.
I like canned soups as a once in a while thing, but I prefer to make my own - less sodium, you get more soup for the price, the flavor's more developed than store-bought, and there are less preservatives since the veggies are fresh.
I agree Novi, when I had 4 kids at home, I always made my chicken soup from scratch...but now living alone, I like the variety from the canned soups, but you have me thinking again of making a pot of soup and just freezing it for later use. thanks.