Food Talk And Fabulous Finds - Campbells Lentil Soup




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evilwomaniamshe
01-09-2008, 09:51 AM
I love the taste of this soup, but because of the sodium content, I always use 2 cans of water instead of just one can of added water when I make it. On this particular soup Fiber is 6 grams and Protein is 9 grams and 800 mg sodium. My question is this, if it has 800 mg of sodium and I dilute it with 2 cans of water when I make it, does that drop the sodium to 400 mg then?

My biggest pet peeve though is that why do they have to put MSG in all of their soups! Like we need any of that!!!! Arghhh...


fitbyforty
01-09-2008, 11:01 AM
I would say yes.

baffled111
01-09-2008, 11:48 AM
I read somewhere recently that new studies show that MSG is not as bad for us as everyone believes. I don't remember the specifics though, I'm afraid.

Lentil soup is really, really, really easy to make. And also cheap. If you don't like the sodium and the additives, maybe try whipping up a big pot of it and freeze in individual serving containers. Cheaper and healthier. :)


midwife
01-09-2008, 01:00 PM
Since lentil soup has been brought up, I have a dumb question. I HATE peas, loathe them, despise them....green peas that is. Ick. I am shuddering now. Does lentil soup taste anything like green peas, or is it different. Is it split pea soup?

Like I said, dumb question. :-)

evilwomaniamshe
01-09-2008, 01:22 PM
Thanks Baff, yeah I do make my own lentil soup sometimes and it does freeze well. But sometimes I just prefer a quickie meal when I don't have any more in the freezer and this tastes 10 times better despite the sodium!

midwife, the campbells kind tastes nothing like split pea soup, EWEEE I'd never eat that. This one in the can tastes like a real hearty vegetarian vegetable, it tastes way better than my homemade version.

evilwomaniamshe
01-09-2008, 01:24 PM
Forgot to add lentils are not peas, they are small beans.

midwife
01-09-2008, 02:09 PM
Ahhhh.....Thanks! Clearly I have been confused for years!

L144S
01-09-2008, 07:14 PM
well I think if you eat the whole can you still get the 800 mg of salt AND you have to multiply it all by the number of servings too.

mandalinn82
01-09-2008, 07:25 PM
It's nutrition label math! My favorite!

Campbell's Savory Lentil Soup -

1/2 cup condensed has:

140 calories
.5 g fat
24 g carbohydrate
6 g fiber
8 g protein
800 mg sodium

Most soups have 2 servings per can (typically), so total for the can is:
280 calories
1 g fat
48 g Carbohydrate
12 g fiber
18 g protein
1600 mg sodium

If you diluted the can with one can of water, and ate half of it, you'd be getting the nutritionals listed first. If you diluted the can with 2 cans of water, and ate half of it, you'd STILL be getting the nutritionals listed first (but you'd be getting more volume, because of the extra water). The only way you'd be cutting the sodium per serving in half would be if you added 3 cans of water and ate a quarter of the resulting soup.

1600 mg sodium (in the can) / 4 servings = 400 mg sodium per serving

If you took the whole can, diluted it with 2 cans of water, and ate the whole thing, you'd be getting 1600 mg of sodium, no matter how diluted that sodium was.

LLV
01-09-2008, 07:31 PM
It's nutrition label math! My favorite!

Campbell's Savory Lentil Soup -

1 cup has:

140 calories
.5 g fat
24 g carbohydrate
6 g fiber
8 g protein
800 mg sodium

Most soups have 2 servings per can (typically), so total for the can is:
280 calories
1 g fat
48 g Carbohydrate
12 g fiber
18 g protein
1600 mg sodium

If you diluted the can with one can of water, and ate half of it, you'd be getting the nutritionals listed first. If you diluted the can with 2 cans of water, and ate half of it, you'd STILL be getting the nutritionals listed first (but you'd be getting more volume, because of the extra water). The only way you'd be cutting the sodium per serving in half would be if you added 3 cans of water and ate a quarter of the resulting soup.

1600 mg sodium (in the can) / 4 servings = 400 mg sodium per serving

If you took the whole can, diluted it with 2 cans of water, and ate the whole thing, you'd be getting 1600 mg of sodium, no matter how diluted that sodium was.

Exactly. Even if you diluted it with three cans of water, yet you ate the entire contents of the can, you're still taking in the amount of sodium contained within the can.

thirty3zenlane
01-09-2008, 08:25 PM
Yum. I love lentil soup, but I've never tried Campbell's. I'm vegetarian though and I'm wondering if there's any chicken broth or anything. If anyone has a can and doesn't mind checking, I'd love to know if it's legal for me!
Thanks,
Tara

LLV
01-11-2008, 09:10 AM
I have a can. No chicken broth, but it contains romano cheese made from cow's milk. Don't know how strict of a vegetarian you are or if you still eat dairy products or not. But that is the only animal product listed on the label.

evilwomaniamshe
01-11-2008, 10:10 AM
Thank you all for clearing that up for me, wowsa was I ever wrong!!!

Good to know.... Thanks again smarties

AnneWonders
01-11-2008, 10:39 AM
Just a quick note that the soup companies are coming out every day now with lower sodium soups. Note that these are by no means LOW sodium soups, having 25 to 50% less, but every little bit helps. I don't know if Campbell's lentil is on the makeover list, but keep an eye out.

Anne

LLV
01-13-2008, 12:32 PM
I'm eating mine right now and it's pretty tasty. Although I must sound a little arrogant right now and say my homemade lentil is way better ;)

LLV
01-13-2008, 12:54 PM
Well now that I've finished it, I really don't think it's anything spectacular. For the price of one small can of Campbell's, I can make a whole pot of my own that will taste much much better and have way less sodium.

Just my own personal review. I'm not impressed.

baffled111
01-13-2008, 06:08 PM
I'm with you, LLV. Why buy canned soups when it's cheaper and more delicious to make it yourself? And also, you can put a ton of veggies in to lower the cals per serving.

I do make one exception to my no-canned soup preference: I love Campbell's Tomato soup, diluted with milk, not water. Always have, always will. I've never made a homemade tomato soup as yummy as that one. I don't eat it very often, however, because it's so insubstantial that I always want tons of bread with it, and tons of bread is not something I can get away with very often.

kaplods
01-13-2008, 06:28 PM
I love lentil and bean soups with the exception of green split pea. But the yellow split peas make a fantastic soup. I had some dal in an indian restaurant (yellow split pea soup) and loved it, so I bought some yellow split peas and followed the recipe on the bag (not indian recipe - just onion, celery, carrot, a piece of ham or smoked ham hock, a bayleaf and some garlic all thrown in and simmered in a crockpot.

I do tend to make my own soups, because even the low sodium versions usually taste way too salty to me. Even diluting Campbells doesn't seem to help. Progresso and the Healthy Request brands aren't too bad, but I usually don't buy them because homemade soup is so much better and cheaper. I have a lot more time on my hands than most people though, as I'm now on disability, but still even when I was working 60 hours a week, I made soup a lot because I developed and collected a lot of super-fast recipes. Some of them are really fast, like take a can of canned beans (any kind). Drain, rinse, and put in a food processor and puree. Put in a pot on medium heat and wisk in canned chicken broth or tomato juice until desired consistency. Add dry onion, garlic or other seasonings to taste.

A lot of soups take only a few minutes of preparation time, but have to simmer a long time. So they don't really take up much of your time or attention, you just have to plan ahead. I love crockpots for soup, because you don't even have to keep an eye on them like a simmering pot on the stove.