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Old 02-22-2011, 03:18 PM   #4
kaplods
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Join Date: Jul 2003
Location: Wausau, WI
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If you don't have high blood pressure sodium may not be a health problem (and sometimes even if you do - for example I have high blood pressure, but don't have to restrict sodium because my blood levels are alway barely at the too low/normal border).

I do tend to drink a little extra water with high sodium foods (both because they make me thirstier and the extra water prevents water retention).

Soups are as healthy as the ingredients in them. I prefer the taste of homemade soup, but I do eat canned soups too. I like to make "dump" soups on the stove or in the crockpot (using canned incredients to make a soup - for example a can of tomato juice, a can of chicken broth, a can of diced tomatoes, a can of green beans, a bag of frozen mixed vegetables, a can of chicken, and maybe some diced fresh veggies like onions and cabbage).

Even many cream soups can be more filling per calorie than other foods, if you're careful about which brand you buy. Some cream soups are rather light, and some are ridiculously high in fat and calories. I have a 300 to 400 calorie per meal "cap," and if the fat and calories fit my guidelines (I use an exchange plan) I will have cream soups occasionally.

I make an awesome seafood chowder that is actually chicken broth, skim milk, onion, potato, and some type of seafood (crab, clam, cod or other white fish, oyster, shrimp, even smoked salmon and fish...) I even tried tuna once. Cream of tuna soup wasn't bad, but not the best, I never repeated it. Canned salmon is good though especially with a drop of liquid smoke (Not quite as good as using actual smoked fish, but it replicated the flavor pretty well).

The great thing about homemade soups is that they're super cheap (even ones with expensive ingredients often make enough to be very cheap per serving), and there are about a gazillion low-calorie soup recipes online.

I can make a homemade soup nearly as quickly as opening a can. It's a great use for leftovers too.
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