Soup is a nice way to warm up on these cold days – and good food, if you choose wisely when you’re in the soup aisle.
“Check the sodium levels, and look for a can of soup that has only about 400 milligrams or so per cup,” said Lindsay Moyer, senior nutritionist at the Center for Science in the Public Interest. “Campbell’s Condensed, Campbell’s Chunky, some of those typical canned soups, can get up to 800 to 900 milligrams of sodium per cup – and that’s more than a third of your day’s sodium.”
Your best bet is to look for soups that are labeled “light in sodium” or “lower sodium.”
“You can find those from brands like Amy’s and Dr. McDougall’s. You can also look for brands like Pacific and Imagine. Those are the tall cartons of soups that come with pureed butternut squashes, and tomatoes, and all kinds of great vegetables,” Moyer said.
Want extra credit? Moyer suggests looking for soups that are high in beans and vegetables, such as lentil, split pea minestrone, veggie chili, or black bean.”
More Info: What’s hot in the soup Aisle
