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Health & Diet

   Bettijo  OMG, I just bought Campbell's Chicken Noodle soup yesterday. :-(


The Problem with Soup
The Fooducate Team

This has been a brutal winter, and in some parts of the country the bone-seeping cold does not seem to be letting up. Soup is a great way to warm up, and to enjoy a nutritious meal. There is nothing quite like homemade soup, but for some reason, many people prefer to settle on ready-made. The food industry has known this for decades; prepared soups are a billion dollar industry.

There are several problems with prepared soups. The first and obvious one is that they simply don't taste as good as home made. Of course, if you don't know how to make your own soup, this is a non issue.

The second problem is the use of lower quality ingredients than you would use at home, for example meat scraps that would never be sold in a supermarket. Additionally, some of the ingredients used would never be found in your home kitchen. Here is an example ingredient list, for Campbell's Chicken Noodle Soup:

Chicken Stock, Cooked Enriched Egg Noodles with Added Calcium (Wheat Flour, Calcium Carbonate (In excess of standard ), Eggs, Egg Whites, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid ), Water, Cooked Chicken Meat, Contains Less than 2% of: Salt, Cooked Mechanically Separated Chicken, Vegetable Oil, Potato Starch, Chicken Fat, Monosodium Glutamate, Onion Powder, Yeast Extract, Modified Food Starch, Spice Extract, Beta Carotene, Soy Protein Isolate, Sodium Phosphates, Chicken Flavor (Contains Chicken Stock, Chicken Powder, Chicken Fat ), Dehydrated Garlic.

Lastly, one of the biggest problems with prepared soups is their extremely high sodium content. America has a long standing love affair with salt, and consumes almost twice as much as the 2300 milligram daily limit. Too much salt contributes to hypertension and heart disease. A single serving of the chicken soup above has 890mg of sodium, 39% of the maximum recommended daily intake. Because of soup's liquid nature and great taste, people often consume more than one serving, which exacerbates the sodium intake.

Bottom Line

If you love soup, consider preparing your own soup at home. You will know exactly what ingredients go in, and will be able to control just how much salt is added.

   March 10 at 08:06 EST .

   92 people like this.

   Hollyhock  My DH feels like he must have soup in cans on the shelf. Every time I open a can of Campbell's chicken noodle I pick out all of the funky weird "chicken" pieces. I have no idea what that stuff is. To me canned soup has a funny off flavor.
March 10 at 11:15 EST .

  73 people like this.

   MaxWedge  I'll be looking forward to some yummy homemade soup recipes being posted now in the recipe section. : )
March 10 at 11:37 EST .

  91 people like this.

   BirdsNest  Canned soups taste like the can....metallic taste. I have been noticing the same thing with tuna.
March 10 at 12:36 EST .

  85 people like this.

   Balogreene  Oh Bird, I still like Tuna, but I have been doing homemade soup for about a year now. And, I don't use meat. I use tofu, or just veggies, spices, and vegetable broth. I do like the boxes of Lipton's noodles and broth (in my childish vernacular, noodles and juice ). That is my "sick" food.
March 10 at 20:39 EST .

  70 people like this.

   Balogreene  MaxWedge, I posted three recipes. Not your normal recipes, but three of my four favorite. I keep the Chilled Moroccan Tomato on hand almost always.
March 13 at 22:18 EST .

  71 people like this.

   Linder  Balo, Recently had a craving for Lipton chick/noodle soup...bought a box and to my disappointment it didn't taste like it used to. Next, bought the store brand boxed soup and it tasted more like the old Lipton's that I remembered and it cost less.
March 16 at 17:00 EST .

  69 people like this.

   Carmen  It is a healthy idea to just stay away from processed foods all together. Get back to cooking.
April 12 at 10:02 EST .

  29 people like this.

   TXknitter  Hey, I was talking to my best friend yesterday about this same thing. We were remembering that we were raised on Campbell soups, Velveeta, Kraft Mac & Cheese with neon-colored powdered cheez! I realize now it wasn't so great for us BUT I don't think there were the amount of dangerous yucky chemicals, dyes, etc. in it back in the 1960's - or am I wrong? I
even notice that weird aroma when I get lazy & open that can of $$ organic soup for hubby's quick dinner. So, it's icky too!
June 15 at 02:47 EST .

  21 people like this.