Choose Homemade Soup, Not Canned
The average cup of canned soup serves up 1,000 milligrams of sodium. Even the best pre-prepared soup options reach an average of 300 milligrams of sodium for every bowl. And that doesn't include any toppings, like shredded cheese or saltine crackers.
Your best bet? Go organic. Often, the manufacturers of organic soups keep the sodium count low. Health Valley Organic's No Salt Added Organic Lentil Soup, for example, has just 30 milligrams sodium per cup. That's hard to beat -- even if you're making a low-sodium soup in your own kitchen. But it can be done. Truth is, it's not difficult to stir up a soup that uses no sodium at all (except the minimal amount that occurs naturally in a few of its ingredients).
For a delectable vegetable beef soup, simmer beef short ribs in water with bay leaves and thyme. Be sure to buy fresh herbs or whole dried herbs because blended seasoning mixes usually contain lots of salt. Top the brew with freshly chopped carrots, celery, potatoes and tomato. In about an hour, you can remove the bones, and sup away -- as close to sodium-free as you'll get with a soup.
But what about dessert? Most have sodium lurking within their sweet goodness, but we have a solution, next.