Soup is one of the loveliest simple dishes that we tend to crave during the cold winter months. However, it’s also one of the saltiest items we can have. Canned varieties of soup typically contain 550-850 mg of sodium per 8 oz serving. Reduced sodium soups aren’t much better as they don’t typically get much below 500 mg per serving and start to taste like “dirty dishwater” as I’ve so often heard it described. These are the reasons I always recommend making your own soup when you can. You can buy “low sodium” or “no-added sodium” broths in a carton at the grocery store with a variety of sodium levels. I recommend looking for a product that offers xtagstartz 300 mg of sodium per 8 oz serving such as:
140 mg per 8 oz serving 120 mg per 8 oz serving 140 mg per 8 oz
Another option is to make your own broth using vegetable scraps and chicken bones if you like. Simply collect all of your celery tops, carrot tops, onion peels, mushroom stems, herbs, and any other vegetable into a gallon size ziplock bag. Put the bag in the freezer and keep adding scraps over the days until it gets full, or when you have a chicken bone carcass to boil with it. Fill a pot until it just covers all the contents in the pot and start boiling. Add spices early in the boil and add herbs after boiling to give flavor without sodium.