The Truth about Canned Soup

Your soup could be canned up in a chemical stew.

By Leah Zerbe


Don't know what's in your canned soup? You're not alone.Healthy Soup Tips:
Making homemade soup may be a little more time consuming than popping open a can, but it comes without the chemicals, and you can freeze it for those days and nights when cooking a full meal isn't feasible. Try one of these healthy soup recipes or just wing it. "Clean Out the Refrigerator" Soup is a great way to use up about-to-go-bad vegetables or small bits of pasta or dried beans you have lying around.

When you do make homemade soups, start with homemade stock. Like soup, it's a lot easier to make than you realize. "Use a pressure cooker," advises Joy Manning, nutrition editor of Prevention magazine. "Many stores sell chicken backs and necks for pennies a pound and, if not, a few pounds of whole chicken wings makes for a particularly rich stock." Or, save the bones, skin, and leftovers from the last chicken or turkey you carved up and use those. Cook everything at high pressure for 1 hour—"throw in a halved onion, a carrot, and a stalk of celery or two if you have them," Manning suggests—strain with a fine sieve, and you have several quarts of amazing stock ready for your next soup-making session.

Alternatively, you can buy commercial stocks and soups packaged in glass or cartons, which are BPA free, or dry soup mixes that need nothing more than some water and an hour or two on your stove. Always opt for organic brands.