l love soup and wholemeal rolls. l can’t get enough of them! However, l have heard from a few dietitians that there’s a lot of sodium in tins of soups and it’s not good for you. lf so, is that true and how much sodium is unhealthy (how much gram, roughly?)
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C.M. C - said
December 9 2010 @ 18:00
Avatar With No Name, I am looking at a can of soup right now. Even though there are slight variances from different brand canned soups, I have to say that Happiest In the Kitchen is your best answer. When it comes to soups, stocks or broths, I make my own to reduce the salt amount used.
Ben Ostrich - said
December 9 2010 @ 18:00
It’s much healthier to cook the soup in the tin, using the microwave. But beware of sparks though
Christopher - said
December 9 2010 @ 18:00
It should say on the tin, how much sodium there is.
That said sodium isnt that bad in the quantities your talking about.
If your really worried then drink more water ( assuming you dont) sodium is chrysaline compound so it brakes down when it comes in to contact with H2o
My favourite is tomato soup
Al - said
December 9 2010 @ 18:00
This link seems to have the most comprehensive answers to your question:
http://www.acu-cell.com/sni.html
My opinion is this, cooking out of glass or caste iron is best.
There are sturdy pyrex glass and ceramic containers out there.
Find one you like, one that you can use over and over again to warm your soup.
Happiest in the kitchen. - said
December 9 2010 @ 18:00
You shoudl eat no more than 2500 mg of sodium a day. But close to 2000 is much more ideal.
Canned soups usually have 500-1,000 mg of sodium per serrving. There are usually 2.5 serving per can of soup.
ANF - said
December 9 2010 @ 18:00
Never cook the soup in it’s tin especially in a microwave. Put into a saucepan and heat but do not boil as it spoils the texture of the soup. Tinned soup has around 500 Calories per tin so it is fattening. Also the salt added to manufactured foods is always far in access of a healthy amount.
Better to make your own soup, it costs about 80% less than tinned and you can control the amount of salt and fats that you add to it. Try it as it is easy and enough soup for one person to last 6 days takes about 30 minutes.
Adret - said
December 9 2010 @ 18:00
It’s almost always healthier, and tastier to cook your own. Most canned soups have a lot of not-so-healthy ingredients.
Making you own soup is easy. Start out with a broth, add celery, onions and carrots. You can then add whatever vegetables or/and meat, cooked rice or beans. You even add a pasta of your choice but I would avoid processed carbs as much as possible.
Try to add the spices and seasonings, like parsley and salt towards the very end to maximize their flavoring effects. An exception would be a bay leaf or spices you want to mellow during the cooking. Also, cook soups just below the boiling temperature (170 degrees -200 degrees) to avoid volatizing the flavors. Searing or browning meat in a pan before adding it to a soup increases the flavor too. Use, sparingly, a high quality salt such as Sicilian sea salt or Celtic salt; it really will make a difference.
celtic - said
December 9 2010 @ 18:00
SOUp from a TIN lazy lazy lazy get off your butt and make your own it is far healthier and tastes better as well plus it gives you bragging rights when your mates come round and ask what make is that brilliant soup imagine the glow you will feel when you tell them that you made it
Quick recipe for you to try
Spicy lentil soup
red lentils soaked overnight
1 onion mild
1 red onion
1 red pepper chopped
1 or 2 sticks of celery up to you {chopped}
1&1/2 pints of stock Chicken is best or veg if you are veggie
1 tsp of oregano
1 tsp of paprika
1 tsp of chilli powder mild is best but up to you
1 lb or pack of streaky smoked bacon {optional}
salt to your own taste
Fresh Black pepper ground or cracked up to you
1 tsp of all spice or mixed spice makes no difference
1 garni of herbs made up of bay leaf thyme and rosemary
put stock and lentils in pot with the garni and all the spices and bring to the boil put on a simmer for 10 mins
saute of the onions pepper and celery add to the pot with the garni
saute of the bacon after chopping it finely and add if used.
leave to simmer for around 20 mins let it cool and remove garni
wizz up or if you dont have the technology mash to a fine smooth paste and pass through a sieve push it all through
put back in to pot and reheat ,at this time if you like it cremier you could add a small tub of single cream but do not let it boil and only add cream if you are going to eat it all in one day
serve with any cracked rye bread or any crusty french bread you can get
Total cost to feed 4 people with enough left over for your dinner next day £2-45p
try it i can assure you it is better than anything you will get in a can.