What are some ways to reduce sodium in canned soup?

1 Choose low-sodium or no-salt-added varieties

The easiest way to reduce sodium in canned soup is to buy products that are labeled as low-sodium or no-salt-added. These soups have less than 140 mg or 5 mg of sodium per serving, respectively, compared to the average of 800 mg in regular canned soup. You can also look for soups that have the American Heart Association's Heart-Check mark, which means they meet the criteria for sodium and other nutrients.

2 Dilute the soup with water or broth

Another way to reduce sodium in canned soup is to dilute it with water or broth. This will lower the concentration of salt and other ingredients in the soup, and also increase the volume and make it more filling. You can use plain water or low-sodium broth, such as chicken, vegetable, or beef broth, to add some flavor and nutrients. You can also add some herbs, spices, or lemon juice to enhance the taste.

3 Add fresh or frozen vegetables

Adding fresh or frozen vegetables to canned soup is a great way to reduce sodium and boost your intake of fiber, vitamins, minerals, and antioxidants. Vegetables can also add texture, color, and variety to your soup, making it more satisfying and appealing. You can use any vegetables you like, such as carrots, celery, onion, spinach, broccoli, cauliflower, peas, corn, or tomatoes. You can either cook them separately and add them to the soup, or simmer them in the soup until they are tender.

4 Use less of the soup base or seasoning packet

Some canned soups come with a separate soup base or seasoning packet that you have to mix with water or broth. These packets can contain a lot of salt and other additives, so you can reduce sodium by using less of them. For example, you can use half or a quarter of the packet, and adjust the flavor with other seasonings. You can also look for reduced-sodium or natural versions of these packets, or make your own with herbs, spices, and low-sodium broth.