I live in New York and it’s getting cold. Ok, it already is cold. And if you live in California or any other warm place you can just shut it. But like most people, when the going gets cold, the going wamts soup.
I’ve been pretty busy these past few days and I didn’t have a chance to prepare lunch for myself yesterday. So I grabbed a can of Amy’s low-fat split pea soup from my kitchen pantry and headed to work.
Fast forward to lunch time. While I was heating up the soup I glanced at the nutrition label and GASP-each serving had 680mg of sodium. And there were 2 servings! That’s 1360mg of sodium, well more than half of the recommended sodium intake for the day (2300mg).
I want to bring this to your attention because if you’re like me, you associate an organic brand like Amy’s as healthy. And yes, while the soup was made with organic vegetables without additives, it still had massive amounts of sodium.
So just be careful!
Here’s what to think about when eating a canned soup:
1. Watch the serving size. Usually in one can of soup there are 2 servings, so you have to double everything you see on the label.
2. Stick to lower sodium soups. For instance, Amy’s lower sodium soups have 290mg of sodium per serving of soup compared to their regular soups. So if you eat one can of soup, you’re taking in 580mg of sodium. That’s still a lot, but WAY better than 1300mg.
3. Just eat half a can of soup and pair with a salad or half a sandwich. Even better, pair the low sodium soup with the salad.
3. Consider making your own soup! Whipping up a batch of split pea or lentil soup is a breeze and you control the amount of salt. Here’s a yummy and easy recipe to get you started.
Follow these guidelines and you’ll be AOK. Otherwise…NO SOUP FOR YOU!