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“This soup contains only 1 gram of saturated fat and 14 grams of protein; however it is quite high in sodium,” says Alyssa Smolen, M.S., RDN, a media and community dietitian. She recommends ...
4. Lentil Soup. Next up is a popular soup, and for good reason! Lentil soup is a great choice because lentils are high in plant-based protein and fiber. Additionally, lentils are a good source of ...
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By the fall of 2009, Campbell's claimed it had lowered the sodium content in 50% of its soups range. [48] In March 2010, this claim was challenged; ABC News reported that the low-sodium variety of Campbell soup in fact contained the same amount of sodium as the regular variety, and that Campbell's Healthy Request soup contained more fat than ...
Instant soup is a type of soup designed for fast and simple preparation. Some are homemade, [1] and some are mass-produced on an industrial scale and treated in various ways to preserve them. A wide variety of types, styles and flavors of instant soups exist. Commercial instant soups are usually dried or dehydrated, canned, or treated by freezing.
Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms or mushroom broth are added. In North America, it is a common canned condensed soup. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods. This use is similar to that of a mushroom-flavored gravy.
Low-sodium eaters need fast and convenient meals, too. ... Salt makes food taste better, which is why restaurant food is loaded with it. ... Sodium: 150 mg (7% DV) Forget the soup-filled bread ...
It is colloquially known as "bone soup". The broth is made with raw oxtail, garlic, salt, black pepper, green onions and other typical Korean flavors. The soup must be simmered at low heat for several hours to soften the meat and make the broth. During this time, the layer of fat must be regularly skimmed from the surface of the pot and discarded.