January 30, 2012
So I have been trying low sodium soups. When I have time, I love to make soup from scratch. But I often don’t have time. So, enter the effort to find canned soups that taste good and are good for me. My favorite when I was growing up was tomato soup. It was the simple can of Campbells. I didn’t know there was any other kind. My mom made it with milk. Probably whole milk. I have no idea when all the low fat and skim varieties of milk became available. When they did, she started to use them.
And grilled cheese. Recently, I have started to put a sliced fresh tomato on my grilled cheese sandwich before grilling it. Yummm. But I digress.
The amount of sodium in Campbell’s tomato soup sent me on a search for something healthier. 530 mg of sodium in a half cup. Sorry but I usually have a cup of soup and so — half the day’s salt for a cup of coup. Yikes. [http://caloriecount.about.com/calories-campbells-tomato-soup-i81752]
I tried a couple of different kinds of reduced sodium canned tomato soup. I didn’t like them. I tried tomato basil reduced sodium hoping that the basil would help. I didn’t like them. Until yesterday. Progresso vegetable classics tomato basil soup. 580 mg sodium in one cup compared to 1,60 in one cup of the Campbells. There was just one problem.
When I took the first bite, I knew there was sugar added. I could taste it. I got up and flipped the can over and sure enough — under the Ingredients list — sugar is the 3rd ingredient. Why? You have to be kidding me. So I went on a search of the other soups. You guessed it. Sugar. High fructose corn syrup. It’s there. You just have to look for it.
So back on the hunt I went for a homemade recipe. I found one I like. But it has V-8 juice in it. And v-8 juice, well, it has a lot of salt in it… Sigh. There is a low sodium version [http://www.v8juice.com/FAQ.aspx]