Today, I am thankful for soup. Although it is early in the morning when I am writing this, I am already anticipating my bowl of soup after church today. I spent about three years when I didn’t have any soup that I liked or could eat because of my low sodium restrictions. Look at the cans of soup that you have in your cabinet! Almost all of the popular soups have 700 mg of sodium which is way too much for me. Anyway, about a year ago, I discovered that Progresso makes a really good lower sodium soup called tomato basil. Yum! My favorite! I am not much of a cook, so when I tried to make soup from scratch and without sodium, it was not tasty at all! I don’t know the secrets to herbs and spices and there are a lot of spices that my friends recommended that I don’t particularly like. For example, rosemary is one that I was told would make my chicken soup taste good. I couldn’t even bear the smell of it as it simmered, much less put it into my mouth. So, I went on a quest for healthy soup, writing companies and telling them that they needed lower sodium options. Behold! Now, there are several companies that make the kinds of soups that I can have and enjoy. I am so thankful for soup, especially on these cool autumn days when I just want to cuddle up and get warm.
Photo from qcumber.com
If you have good soup recipes, please pass them along! And if you know how much sodium your recipe has, even better! Blessings to each of you for a day filled with warmth and the foods that satisfy you physically! And even better, for a day filled with spiritual food from our Father in Heaven so that you are filled to overflowing!
Vickie's Book Nook and Meditation Corner 
I love soup! I just made a great big pot the other night.
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I don’t know why, but making a delicious soup has been a struggle for me. I’ve been tinkering with my chicken noodle soup recipe for years and years, and I think I finally discovered the secret ingredient: turkey! I use turkey meat and bones instead of chicken. Soooo delicious!
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Thanks for the tip!
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A good, healthy soup starts with bone broth. Lots of recipes for that (one on my blog), make sure you simmer bones for at least 24 hours stovetop or 4 hours pressure cooker.
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Thanks, Kathy!
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I make my own vegetable soup with low sodium tomato juice, and no salt added canned veggies (diced potatoes, green beans, corn, and mixed veggies). I pour all of those in a pot and bring it to a boil, then add a couple of hand fulls of elbow noodles. Then I lower the heat and let it simmer until the noodles are done. I only add some pepper when I’m ready to eat it. I’m not sure of the total amount of sodium right off, but it’s really low. Hope that helps! I have to watch my sodium levels, too.
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Thank you! I will have to try this recipe. It sounds like something I would enjoy.
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I use Kitchen Basics chicken stock. You can get unsalted at Wal-Mart. I add onion, garlic salt, chicken, carrots, and either white pepper or black pepper. If I add pasta, I just add a little gluten-free spirals.
https://grocery.walmart.com/ip/Kitchen-Basics-All-Natural-Unsalted-Chicken-Stock-32-fl-oz/
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Sorry the link doesn’t work. Here’s the corrected link. https://grocery.walmart.com/ip/Kitchen-Basics-All-Natural-Unsalted-Chicken-Stock-32-fl-oz/20925314?wmlspartner=wlpa&selectedSellerId=0&wl13=201&adid=22222222421331748883&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=m&wl3=305074695115&wl4=pla-546905891710&wl5=9022352&wl6=&wl7=&wl8=&wl9=pla&wl10=120643079&wl11=local&wl12=20925314&wl13=201&veh=sem_LIA&gclsrc=aw.ds&&gclid=Cj0KCQiAiNnuBRD3ARIsAM8KmltBWEyyEYf5N5nS9QYRyZ_BVhoB2wDkk3oAgbyOhMh0oEIn_FzHb9UaArusEALw_wcB
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Thank you for taking the time to leave this for me!
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No problem! 😊
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