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Canned soup with low sodium: 28 Canned Soups, Broths, and Stocks Under 500mg of Sodium


28 Canned Soups, Broths, and Stocks Under 500mg of Sodium

If you’re watching your sodium, you know that canned soups can easily send you over your daily limit — at times almost hitting the daily recommended amount in a single can! But there are plenty of off-the-shelf options that are lower in salt if you know where and how to look. We’ve rounded up more than two dozen canned soups, broths, and stocks that will keep the sodium in check.

Low-Sodium Canned Soups

Campbell’s Chunky Healthy Request Chicken Noodle

At 410 mg of sodium per cup (that’s 820mg per can or 36 percent of what’s recommended for the day), this chicken noodle soup is at the higher end of a healthy range for sodium, but it is much lower in sodium than traditional canned chicken noodle soups. For example, the Campbell’s Classic version of this chicken noodle soup contains 1580 mg (69 percent) per can. So, while it’s definitely a sodium savings, you’ll still want to watch the sodium for the rest of the day.

Health Valley Organic No Salt Added Chicken Noodle

For an even lower sodium chicken noodle soup, opt for this version from Health Valley with only 135 mg of sodium per cup — that’s only 270 mg (12 percent of the daily limit) in the whole can — unheard of in the world of soup! Now that’s an amount that can fit into any heart healthy day. Plus, with 10 grams (g) of protein per can, it will keep you feeling satisfied, too.

Amy’s Organic Light in Sodium Lentil Vegetable

With only 340 milligrams (mg) of sodium per cup (keep in mind that there are usually 2 cups per can), Amy’s Organic Light in Sodium Lentil Vegetable soup is lower in sodium than most other canned soups. Plus, it’s made with nutritious organic vegetables and seasonings and is a good source of protein. Lentils are a type of legume and are an excellent source of fiber as well. Together with the other vegetables, they contribute 16 g of fiber per can of soup — that’s 64 percent of the daily recommended amount.

Health Valley Organic No Salt Added Minestrone

Health Valley offers a handful of soups that contain around 100 to 170 mg of sodium per can (yes, the whole can!). With only around 200 calories for the whole can, it’s a low-calorie food to boot, making this soup a great choice for those who are watching their blood pressure and their waistlines. In addition to the minestrone, look for the tomato, vegetable, chicken and rice, and mushroom barley varieties.

Pacific Natural Foods Organic Light in Sodium Creamy Tomato

With only 380 mg of sodium per cup and a short list of ingredients you can actually pronounce, this one puts other tomato soups to shame! Plus, it has 5 g of protein per cup to help keep you feeling full. Remember that tomatoes naturally have carbohydrates in them and, with a bit of sugar to cut their acidity, this soup has 32 grams of carbs per can or two carb servings if you’re counting.

Zero- and Lower-Sodium Bouillon and Broth Bases

Herb Ox Sodium-Free Bouillon

It doesn’t get lower than 0 mg of sodium! The flavor of broth without any of the sodium in this bouillon is a home run for anyone on a low-sodium diet. While this can be a great low-sodium option, keep in mind that it doesn’t contain the most natural ingredients. So, if whole foods are more your style, you may want to look for another broth option.

Orrington Farms Low Sodium Broth Base and Seasoning

Available in both chicken and beef varieties, this broth base contains a mere 140 mg of sodium per cup. Starting this low in sodium helps keep the whole soup as low in sodium as you’d like. Plus it’s made with natural ingredients and contains no MSG.

Low-Salt Stocks and Broths

Low-Sodium Broths

Making homemade soup is a quick and easy way to add nutrient-rich items like vegetables and whole grains to your diet. But if you don’t have enough time to make the broth from scratch, starting with a canned or boxed low-sodium broth or stock is key to keeping things healthy. For a good, low-sodium broth, look for:

  • Swanson unsalted beef broth (75 mg per cup) or unsalted chicken broth (45 mg)
  • Pacific Natural Foods low-sodium chicken broth (70 mg), low-sodium vegetable broth (135 mg), low-sodium beef broth (140 mg), and chicken or turkey bone broth (95 mg)
  • Trader Joe’s organic free-range low-sodium chicken broth (70 mg)
  • Imagine free-range low-sodium chicken broth (115 mg)
  • 365 organic low-sodium chicken broth (140 mg)

Low-Sodium Stocks

What’s the difference between a stock and a broth anyway? A stock is made by boiling mostly bones while a broth is made by simmering meat. A stock tends to have a richer and fuller flavor as a result of the collagen released by the simmering bones. Stocks can make a delicious base for a homemade soup. Look for these low-sodium options:

  • Swanson unsalted beef stock (150 mg) and unsalted chicken stock (130 mg)
  • Pacific Natural Foods simply stock unsalted chicken (100 mg), simply stock unsalted vegetable stock (65 mg), unsalted chicken stock (70 mg), unsalted chicken and turkey bone stocks (125 mg)
  • College Inn unsalted chicken stock (50 mg) and unsalted beef stock (105 mg)

Which Soups Have the Least Salt?

Ready for the apocalypse.

Rebecca Harrington/Tech Insider

Prepared soups are a fantastic option to have in your cupboard if you are ever too busy or too sick to make soup from scratch.

They last a really long time, too, so they’ll probably be a main food staple if we ever have an apocalypse.

But many of these canned soups contain about a third of your daily recommended sodium intake in a 1 cup serving, which is 767 mg for adults. If you slurp down a whole can, you’ll often get double that. “Light” soups don’t fare any better — they tend to have just as much sodium as the original versions.

In fact, most of the sodium we consume doesn’t come from the salt shaker; it comes from processed foods.

While recommendations about how much salt each person should eat vary and are somewhat controversial, the USDA recommends eating fewer than 2,300 mg a day. The American Heart Association says people who want to reduce the risk of

heart disease
and stroke should try to cut back even more, to 1,500 mg. (People with heart conditions should follow the advice of their doctors.)

To compare the amount of sodium in soups, I went to the grocery store and photographed all the different brands I could. There are a lot of flavors, though, so I stuck with just chicken noodle and tomato for a base comparison.

Here are how 24 soups rank from most to least sodium in a 1 cup serving (which was the most common). 

The Healthiest Canned Chicken Soups, Ranked By Nutritionists

A steaming bowl of chicken noodle soup is a go-to meal for a cold day or when you’re feeling under the weather.

Research even suggests that chicken soup has healing properties: It may offer anti-inflammatory benefits, which could relieve cold symptoms, according to one study. Another found that hot chicken soup may alleviate sinus congestion.

Homemade chicken noodle soup is the healthiest option because you can control the amount of salt and load it up with vegetables, said Danielle Frost, a registered dietitian in central Arkansas. But not everyone has time or access to fresh ingredients to make homemade soup, so checking out the canned variety makes nutritional sense.

“Canned soup is very convenient, relatively inexpensive, and, of course, it’s delicious, which is an important factor,” Frost said.

Since chicken noodle soup is broth-based, most canned products are already low in fat. But Frost urges consumers to check the label for sodium and protein. About 10 grams of protein per can is a good target. Anything higher is a bonus, she said, since protein keeps you fuller longer.

As for salt, Frost recommends choosing canned chicken noodle soup with no more than 300 mg of sodium per serving. An ideal sodium limit is 1,500 mg per day ― and definitely follow a daily value of no more than 2,300 mg ― according to the American Heart Association.

Serving size is another factor to consider, said Luis Gonzalez, a Chicago-based registered dietitian. “Nutrition information is based on serving size, and most cans include about two servings,” he said. “If half the can, which equals one serving, is not enough, adding more water will add volume, as well as dilute excess sodium.”

Which canned chicken noodle soups are actually the healthiest? We asked Frost, Gonzalez and Emily Tills, a Syracuse, New York-based registered dietitian nutritionist and nutrition coach, to rank 10 popular versions based on nutrition.


Campbell’s Chicken Noodle Soup

  • Serving size: 1/2 cup (2.5 servings per can)
  • Calories per serving: 60
  • Total fat per serving: 2 g
  • Sodium per serving: 890 mg
  • Fiber per serving: 1 g
  • Protein per serving: 3 g

Campbell’s condensed chicken noodle soup is a classic and one of the most popular canned soups. But Frost, Gonzalez and Tills all said it’s the least-healthy choice because it’s so high in sodium: 890 mg per serving, or 39% of your daily value. And Frost said the listed serving size of half a cup is smaller than that of other brands.

The soup contains antibiotic-free chicken but also many processed ingredients, like monosodium glutamate (MSG) and soy protein isolate, Gonzalez said.


Progresso Light Chicken Noodle Soup

  • Serving size: 1 cup (about two servings per can)
  • Calories per serving: 60
  • Total fat per serving: 0.5 g
  • Sodium per serving: 660 mg
  • Fiber per serving: 1 g
  • Protein per serving: 6 g

Despite being lower in calories than the Progresso traditional version, the light soup contains nearly as much sodium: 660 mg, or 29% of your daily value from half the can, Frost said.

“Calories aren’t everything, and I think probably the lower protein content is part of the reason for the lower calorie count,” she said. “And that is good, but it doesn’t really matter if you’re just going to be hungry again in an hour.”

While the soup boasts antibiotic-free chicken, it also contains a number of processed ingredients, like xanthan gum, modified food starch and soy protein isolate — and very few vitamins and minerals, Gonzalez said.


Progresso Traditional Chicken Noodle Soup

  • Serving size: 1 cup (about two servings per can)
  • Calories per serving: 100
  • Total fat per serving: 2.5 g
  • Sodium per serving: 680 mg
  • Fiber per serving: 1 g
  • Protein per serving: 7 g

Progresso is another of the most popular canned chicken noodle soup brands. “It is a classic and popular soup, but the sodium content brings down the rating,” Tills said. Half a can has 30% of the daily value.

Chicken broth, cooked white chicken meat (which the brand says is antibiotic-free), carrots, egg noodles and celery are the first few ingredients listed. But the soup also contains several additives, like soy protein isolate, sodium phosphate and maltodextrin.


Campbell’s Well Yes! Chicken Noodle Soup

  • Serving size: 1 cup (two servings per can)
  • Calories per serving: 100
  • Total fat per serving: 1.5 g
  • Sodium per serving: 640 mg
  • Fiber per serving: 2 g
  • Protein per serving: 8 g

Campbell’s launched the Well Yes! line of soups in 2016, promoting their real ingredients and no artificial flavors. Well Yes! Chicken Noodle Soup lists lean antibiotic-free chicken, white beans and egg noodles made from quinoa flour among its ingredients.

“It’s better nutritionally than the traditional Campbell’s classic,” Tills said. The Well Yes! version is higher in protein and lower in sodium, but is still considered high-sodium with 28% of the daily value in half the can.


Amy’s No Chicken Noodle Soup

  • Serving size: 1 cup (nearly two servings per can)
  • Calories per serving: 100
  • Total fat per serving: 3.5 g
  • Sodium per serving: 660 mg
  • Fiber per serving: 2 g
  • Protein per serving: 5 g

This vegan noodle soup contains organic tofu instead of chicken, which means it still has a decent amount of protein, Tills said. It also contains organic onion, celery and leeks.

One downside: It’s high in sodium.

“It’s an option for those following a vegan diet who are otherwise healthy. However, the sodium content is still high, and I would not recommend to anyone at risk of hypertension, vegan or not,” Gonzalez said.


Annie’s Organic Chicken Noodle Soup

  • Serving size: 1 cup (about two servings per can)
  • Calories per serving: 80
  • Total fat per serving: 2 g
  • Sodium per serving: 580 mg
  • Fiber per serving: 1 g
  • Protein per serving: 5 g

Eat the whole can of Annie’s Organic Chicken Noodle Soup and you’ll get nearly half of your daily value of sodium (eat just one serving and you’ll get a quarter) and it has less protein than higher-ranked brands, Tills said.

“Definitely not a meal replacement, but it would be great as a snack on a cold day,” she said. “A lot of the ingredients are from concentrate or purees, meaning that there’s not a lot of fiber in this and a fair amount of ingredients that are preservatives.” The whole can has about 1 gram of fiber.

4. Healthy Choice Chicken Noodle Soup

  • Serving size: 1 cup (about two servings per can)
  • Calories per serving: 90
  • Total fat per serving: 2 g
  • Sodium per serving: 390 mg
  • Fiber per serving: 1 g
  • Protein per serving: 7 g

“I would recommend this to most people,” Gonzalez said. “It’s probably not as expensive as other premium canned soups, but it’s still nutrient-dense.”

He highlighted the soup’s low sodium, high protein and 35% of the daily value for vitamin A. But Gonzalez also pointed out that the soup contains some processed ingredients, like modified corn starch and malic acid. Research shows that eating too many processed foods may be bad for our health.

“For processed foods in general, it is good practice to try to avoid ingredients that a regular consumer wouldn’t intuitively recognize,” he said.

3. 365 Everyday Value Organic Chicken Noodle Soup

  • Serving size: 1 cup (two servings per container)
  • Calories per serving: 70
  • Total fat per serving: 0 g
  • Sodium per serving: 540 mg
  • Fiber per serving: 1 g
  • Protein per serving: 8 g

The chicken noodle soup from Whole Foods’ store brand, 365 Everyday Value, “is an excellent source of protein, vitamins and minerals, especially vitamin A,” Gonzalez said. It contains 60% of your daily value of vitamin A. The sodium content is still on the high side, however, with more than 23% of your daily value per serving.

The soup also has a good amount of protein, Tills said, and quality organic ingredients, like white meat chicken, egg noodles, carrots and celery.

2. Pacific Foods Organic Chicken Noodle Soup

  • Serving size: 1 cup (two servings per container)
  • Calories per serving: 100
  • Total fat per serving: 1.5 g
  • Sodium per serving: 430 mg
  • Fiber per serving: 2 g
  • Protein per serving: 7 g

Another low-sodium option is Pacific Foods Organic Chicken Noodle Soup. It’s also a good source of protein, Frost and Gonzalez said. They liked its key ingredients: organic chicken, organic vegetables and chicken bone broth.

Bone broth contains minerals like calcium, magnesium and potassium, and may offer joint and gut health benefits. Frost called it “a cool bonus ingredient.

1. Health Valley Organic Chicken Noodle Soup

  • Serving size: 1 cup (1.75 servings per can)
  • Calories per serving: 80
  • Total fat per serving: 2 g
  • Sodium per serving: 130 mg
  • Fiber per serving: 1 g
  • Protein per serving: 5 g

The nutritionists ranked Health Valley’s chicken noodle soup as the healthiest because of its low sodium content ― just 6% of the daily value per serving, which is “great for a canned soup,” Tills said. It’s also offers 20% of your daily value of vitamin A per serving.

Another plus: it’s made from mostly organic and recognizable ingredients like organic carrots, celery and dark meat chicken, Gonzalez said.

20 Low-Sodium Soup Recipes – Insanely Good

Watching your salt intake? Mealtimes can be both diet-friendly and delicious with these flavorful low sodium soup recipes.

You don’t need heaps of salt to enjoy bright, zingy flavors.

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These 20 mouth-watering soups have plenty of seasoning thanks to fresh ingredients and creative combos.

If you’re in the mood for something savory and snacky, there’s a soup for that. Try turkey noodle, black bean, or French onion.

If you’re craving sugar, go with pear, peach, or tropical pineapple. 

Can’t decide if you’re feeling sweet or savory? Get a hit of both with carrot and ginger, spicy sweet potato, or roasted parsnip.

Skip the salt while slurping down scrumptious soup with this recipe round-up!

There’s nothing like a cozy bowl of turkey noodle soup to banish the blues.

This comforting bowl is made with rich stock, thick chunks of white turkey breast, soft egg noodles, and veggies.

It’s a quick and healthy one-pot meal. Use leftover turkey to make this even more economical, and throw in whatever veggies are wilting in the fridge.  

You won’t believe soup this creamy could possibly be vegan. But surprise! It is. 

Not only is this hearty bowl dairy and gluten-free, but it’s also low in salt. But very high in silky, smooth, filling flavor.

Made with blended cauliflower, onion, garlic, and fresh thyme, it’s thick and fragrant. 

You can slurp this one right from the pot, but if you’re serving guests, take it up a notch with some special toppings.

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The recipe recommends a light sprinkling of roasted chickpeas for extra texture and a crunchy hit.

Good news! You don’t have to give up French onion soup if you’re watching your salt, thanks to this heart-healthy recipe.

Perfect in winter, this warming soup features silky, sweet onions in a rich broth.

With the dense, mouth-watering flavors of thyme, garlic, and Worcestershire sauce, you won’t even miss the salt.

Top with gooey Swiss or Gruyere cheese for melty, cozy goodness.

With only 41 calories per serving, but plenty of flavor, this easy recipe is perfect for dieting soup-lovers.

Lusciously smooth and velvety, this is a hearty tomato soup made with Italian herbs and a swirl of almond milk.

This healthy recipe is low-fat and low-carb. So go ahead, have a second (or third!) bowl!

This veggie-packed soup hits the sweet spot between healthy and tasty.

It’s a chunky medley of cabbage, carrots, zucchini, green beans, and tomatoes. All simmered in a dark beef broth.

It’s loaded with vitamins K and C, as well as essential nutrients like folate, fiber, and manganese. 

But, more importantly, it’s exactly what you need to brighten chilly evenings and dull days.

Thick, creamy, and packed with protein, this soup is a keeper.

It’s a prep-ahead, time-saver too. Just dig out a can of black beans from the pantry, and toss it into your slow cooker.

Add onion, garlic, chopped bell peppers, and low-sodium broth, then set it and forget it.

A few hours later, everything will be beautifully soft and blended.

Garnish with fresh cilantro and a squeeze of zesty lime right before serving to really impress guests (or hungry family members!).

Yes, it’s a bit unconventional but, trust me, you have to try this summery soup.

An ideal choice for light lunches or warm weather brunches, this is a cooling bowl of bright, sweet flavor.

It’s made with crushed watermelon and fresh mint. Swirl in some honey and fresh lemon and chill for a few hours before serving. 

If you want to get really fancy, pour this into a hollowed-out watermelon shell and top with a sprig of fresh mint.  

Carrot and ginger are one great food pairing.

Slightly sweet and earthy carrots love hanging out with sharp, spicy ginger in the same pot.

And you’ll love it too when you get a taste of this tangy, spicy, sweet blend.  

A touch of cream adds to the fun, making this thick soup extra dense and dreamy. Vegan or dairy-free?

Simply substitute coconut or almond milk and you’ll get the same velvety texture and taste.

Get your mushroom soup from a can and it’s likely loaded with salt (not to mention preservatives).

Make it yourself using this recipe, and you’ll never eat store-bought again.

With just a fraction of the salt, this earthy soup is made from a ton of mushrooms, onion, garlic, thyme, and broth.

It’s thickened with a flour roux and simmered until velvety smooth.

This is a great one for hyper-organized meal preppers.

Make a huge pot on the weekend and divide it into individual portions for grab-and-go meals during the week.

Green bean casserole is one of the best things about Thanksgiving.

Now you can enjoy that crunchy, creamy, veggie goodness in soup form, thanks to this creative recipe.

It’s a hearty blend of green beans, sauteed onion, mushrooms, thyme, and nutmeg, swirled together with cashew cream for a dreamy dairy-free soup.

This gorgeous soup is bursting with Fall flavors, making it perfect for your next holiday table.

There’s a lot of surprising spices in this dish. Cumin, ginger, and cayenne give it a kick, while zesty lime adds a tart bite.

The secret ingredient is a couple of spoonfuls of smooth peanut butter.

And it’s magic, giving this soup a creamy nutty density under the spicy notes.

This cold cucumber soup is refreshingly different and very versatile.

You can serve this one as a cooling appetizer, fresh side dish, or a light main meal.

It’s a summery soup that takes the edge of hot days with fragrant flavors and fresh ingredients.

And it’s so easy to make! Just blend together cucumbers, yogurt, fresh dill, garlic, shallot, lime, and cumin.

Chill, then serve because no one wants to stand over the stove on summer days.

This sweet soup is a favorite in Norway where it’s served chilled for dessert.

Vibrantly red, it’s an eye-catching bowl of fruity goodness.  

Fresh rhubarb is blended to a thick puree and stirred together with sugar and vanilla. It’s a rosy pink dish that’s tangy and tart. 

Want something more decadent? Serve with a scoop of vanilla ice cream!

This thick soup is loaded with hearty root vegetables for a true winter warmer.

Creamy, nutty, and velvety smooth, it’s a cozy bowlful of vegan (yes, vegan!) yumminess.

Roast the parsnips first to really deepen the flavor, and don’t forget the secret ingredient – apple!

It’s not jam, it’s not sauce, it’s soup! Raspberry soup!

Proving that soup isn’t just a savory dish, this unique recipe is a bright blend of berries and cream.

Flavored with sour cream, lemon, and fresh mint, it’s deliciously tangy and sweet. 

Dollop into cocktail glasses for an elegant dessert, or pile into bowls for a kid-friendly snack.

Here’s the secret to amazing cold soup – serve it on hot days and use the freshest fruits you can find.

This delicious dish is made with chunks of juicy pineapple, guava juice, and fresh basil.

It’s thickened with banana, dates, coconut cream, and cotija cheese until smooth.

This is basically a thick, luscious, tropical milkshake!

The home of fragrant stews and spicy broths, Thailand knows how to do soup.

Enjoy all those insanely tasty Thai flavors right in your own kitchen with this easy but exotic recipe.

Made in a low-sodium broth, it’s packed with tender chicken, green veggies, mushrooms, coconut milk, and a lot of herbs and spices. 

Made with just 5 ingredients, this summer soup is a quick but delicious dessert.

A smooth blend of strawberries, yogurt, orange juice, and sugar, it’s irresistibly sweet and fruity.

Garnish with fresh mint and serve in tall glasses for a bright summer sundae.

I don’t know about you, but the thought of squishy summer peaches with all their intense juicy sweetness makes me start drooling.

You can make this refreshing soup with the canned variety but, if peaches are in season, go for the good stuff.

Blended with apple juice, vanilla yogurt, and a touch of cinnamon, the ripe fruit is simply amazing in this summer snack.

The perfect summer appetizer or elegant dessert, this cold soup is a must-try.

Pears are chock-full of minerals, vitamins, and fiber – making this dessert nutritious as well as delicious.

And did I mention that it’s sugar-free and vegan?

The sweetness comes from a few spoonfuls of maple syrup, while almond or soy milk gives it a creamy, silky texture.

Healthy Low-Sodium Soups | Livestrong.com

A large bowl of chicken noodle soup.

Image Credit: rez-art/iStock/Getty Images

Large amounts of salt, or sodium, in a diet can increase blood pressure and put a person at risk for heart disease. The 2015-2020 Dietary Guidelines for Americans recommend that adults consume fewer than 2,300 milligrams of sodium per day. However, the average American actually consumes somewhere around 3,400 milligrams of sodium daily.

While canned soups make for an easy, quick meal, many contain large amounts of sodium. To provide health-conscious customers with more nutritious options, brands like Campbell’s, Progresso and Amy’s have begun to offer lines of low-sodium soups. Here are a few of their better-for-you picks.

Read more: 12 Slimming Soup Recipes You’ll Love


The classic, all-American soup company moved to lower-sodium formulas across its popular flavors back in 2009 by adjusting ingredients of popular flavors, according to a press release from the company. According to a report released by Reuters in 2011, however, Campbell’s began to put sodium back into its products due to low sales.

Today, Campbell’s offers a line of soups called Healthy Request. Healthy Request soups are cooked with whole grains and lean meats; the Campbell’s website says this collection supports a healthy heart. Campbell’s also offers low-sodium versions of three different soup flavors: chicken broth, chicken with noodles and cream of mushroom.

Read more: 8 Facts That’ll Make You Rethink Salt’s Bad Rap


Another famous soup brand, Progresso has also started offering healthier options. In its low-sodium soup line, Progresso offers 10 different flavors, which are prepared with 25 percent less sodium than their traditional recipes. Some of these flavors include creamy tomato with basil, hearty minestrone and roasted chicken noodle.

In addition to its line of low-sodium soups, Progresso also offers gluten-free, organic, light and vegetarian soups, among other varieties.

Read more: 6 Simple Noodle Soups That Will Make You Toss the Canned Stuff


Amy’s is a favorite among vegetarians for its frozen dinners, international cuisine offerings and, of course, soups. Amy’s offers a “sodium conscious” soup line that is prepared with either “reduced” sodium (compared to the traditional version) or “light” sodium (50 percent less sodium than traditional soups), depending on your flavor of choice. The company offers 11 different sodium conscious soups to chose from, all of which are organic too, including butternut squash, chili, lentil vegetable and chunky tomato bisque.

Read more: What Salt and Sugar Do to Your Body

The Best Canned Soups for 2021

Ready or not, cooler fall temperatures are just around the corner. If you’re craving a hot bowl of soup on these cooler autumn afternoons but pinched for meal-prep time, canned soups are here to the rescue. While nothing truly compares to a bowl of homemade chicken noodle soup, healthy canned soups can provide the same comfort and delicious taste … in a fraction of the time.

PSA: Canned soups can often be loaded with sneaky amounts of sodium, cholesterol, or fat, so it’s important to be vigilant when reading those ingredient labels before buying. Luckily, we’ve done that part for you to help narrow down your search for only the healthiest canned soups, plus a few nutrient-loaded broths that we also love. Slurping season has arrived.


Campbell’s Well Yes! Cauliflower & Roasted Potato Sipping Soup (8-Pack)



Part of Campbell’s line of Well Yes! soups with clean ingredients and no added sugars, this cauliflower and roasted potato sipping soup is one of our favorite flavors to date.

Much easier to sip straight from the container instead of cracking open a can, this is a delicious, healthy, and convenient meal choice. 

More: Detox With the Best Juice Cleanses


Amy’s Organic Light in Sodium Lentil Soup (12-Pack)

If you’re watching your sodium intake, this light-in-sodium organic lentil soup from Amy’s will be your new best friend this season. Loaded with organic veggies in a simple, short ingredient list, this lentil soup is a healthy canned soup choice.


Campbell’s Chunky Healthy Request Old Fashioned Vegetable Beef Soup (12-Pack)

Campbell’s Chunky


Campbell’s might not be a brand that you think of when you want to start eating healthier, but their Healthy Request line will make you reconsider. This canned veggie beef soup is actually quite low in cholesterol and an excellent source of protein.

Bonus: The can has an easy-to-open pull-tab for ultimate convenience.


Amy’s Organic Light-in-Sodium Lentil Vegetable

These BPA-free cans are packed full of fiber (8 grams!) from the lentils and vegetables. The ingredients aren’t mushy like many canned soups, and each can has 50% less sodium than typical soups.


Pacific Foods Organic Vegan Creamy Tomato Basil Soup (12-Pack)

Pacific Natural Foods
amazon. com


OK, this soup is not technically in a can, but it is really delicious. When you hear the word “creamy,” you may gravitate toward chowders, but this vegan, tomato-based soup uses a soy base for a creamy texture to keep calories and fat lower. Plus, it’s gluten-free.


Nona Lim Coconut Lime Chicken Bone Broth Cup

Nona Lim


While this tasty and healthy broth from Nona Lim doesn’t come in a can, it does come in something much more convenient: A ready-to-microwave sipping cup. Made with coconut cream, lemongrass, and ginger, this Thai-style creamy broth is a meal in and of itself.

We love the brand’s full range of nutritious bone broths as a base for healthy, flavorful soups once the temperatures drop, but we’re especially loving these single-serving sipping soups.


Zoup! Good, Really Good Veggie Broth

All right … we know this isn’t technically a canned soup, but every soup starts with a delicious broth, right? Right! We’ve been obsessed with Zoup! for many moons, and this Savory Vegan Veggie Broth is the tastiest pick from the brand’s lineup.

Made without any artificial ingredients, this savory vegan broth is loaded with nutrients and is literally good enough to drink straight from the jar.


Daily Harvest Weekly Soup Box

from $6.99 per cup (weekly delivery)

You may have seen health-food brand Daily Harvest’s line of frozen single-serving smoothies or harvest bowls trending on social media, but we think their soups are the highlight of the brand.

Simply add water or broth to the fill line, microwave for 5 minutes, and dig into your low-calorie, superfood-filled feast in a cup.

We love their Lentil + Mesquite Soup (pictured here), which is packed with sweet potatoes, kale, purple corn, and a savory touch of cacao. Daily Harvest’s weekly or monthly delivery plans make it super easy to build your own customizable soup cleanse or detox diet.

Danielle St. Pierre
Senior Food & Drink Editor
Danielle is the former food & drink editor for BestProducts.com, where she put her knowledge as a cocktail consultant and connoisseur to use; her work can also be spotted on Thrillist, Food & Wine, and Delish.

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How to shop and what to look for

Canned soup has always been a pantry staple, and now more than ever, premade canned — and boxed — soup is a good shelf-stable meal to have on hand during the quarantine.

Soup has some pretty unique health benefits. It’s well known that when eaten as an appetizer, soup can curb hunger. In one study, people ate 20% fewer calories at their meal when served soup first. This is likely because soup is a water-rich food, which means you can eat a generous portion — and fill up — with relatively few calories.


Chicken soup, in particular, can be a therapeutic choice. Chicken soup is believed to have anti-inflammatory properties, which may help decongest your nose when you come down with a cold, since the inflammation in your nasal passages makes your nose feel stuffy. Chicken soup may also help thin your mucus so you can breathe easier. In one study, chicken soup beat both hot and cold water in thinning mucus.

Not all pre-packaged soups are healthy though, so it’s important to know what to look for. Here are some tips to help you become a better soup shopper.

How to choose the healthiest canned or boxed soups

Watch the sodium

The main drawback of packaged soup is that the sodium levels tend to be very high — and the serving sizes are a bit misleading. For example, a serving of a well-known canned chicken noodle soup has 940 mg of sodium, and while that’s already high, the amount skyrockets to 2,350 mg — more than your full daily requirement — if you eat the whole can. Though lower sodium versions are still on the high side, they’re obviously a better choice.

Pay attention to added sugars

Believe it or not, canned soup can be a surprising source of added sugar. A typical can of tomato soup, for example, contains a whopping 20 grams of added sugar — that’s equivalent to 5 teaspoons. The American Heart Association recommends that women limit their sugar consumption to six teaspoons and men to nine teaspoons a day. Considering the average American consumes 17 teaspoons a day, the last thing anyone needs is more hidden sugar in their soup. Look for soups with no or low sugar (4 grams or less).


How to make sure canned soup is healthy

It’s always a good idea to scan labels for sodium levels and added sugar. Since you’re probably doing your best to minimize your time at the grocery store (and limit contact with items on the shelves) these days, it’s a good idea to research your favorite soups online before going shopping. Most major brands post the nutrition facts for their products on their website. If you have food allergies or sensitivities, or you want to avoid certain ingredients, such as chicken or beef broth, if you’re vegetarian or vegan, it’s also a good idea to check the labels in advance.


Seek out plant-based soups

Soups that contain veggies, beans or legumes provide a wide range of beneficial vitamins, minerals and nutrients, like fiber. Seek out garden vegetable, minestrone, split pea, lentil or black bean soup to get a variety of nutrients in your meal. And remember, these soups can be enjoyed on their own as a main, or a smaller portion can be served as an appetizer or side dish.

Is bone broth healthy?

Bone broth is a stock made from simmering down animal bones, like chicken bones, along with other common stock ingredients. Bone broth has become popular because it contains collagen, which is a type of protein found in your bones and tendons. Collagen is also the main structural component that supports your skin. As you age, your collagen production slows down, and that results in wrinkled skin. Many people think that bone broth helps flood your body with collagen, and therefore, may help reduce wrinkles and contribute to healthier joints, but there isn’t enough research to back up those claims. In fact, the research that does exist doesn’t support using bone broth over other soups. One recent study concluded that bone broth is unlikely to provide a reliable source of these nutrients.


The best canned and boxed soups to take nutrition up a notch

Though a can or box of soup can certainly be an easy meal on its own, you can also toss in other ingredients you have at home to make your soup even more interesting, nutritious and filling. Here are some ideas using soups you can find on your next grocery haul:

And don’t forget that the plant foods in canned soup count toward your daily veggie requirements, so if you’re low on fresh veggies, have some soup at the start (or on the side) of your main meal.

90,000 28 Approved Low Sodium Dietetics Canned Soups and Shares

If you are

watching your sodium

You know that canned soups can easily send you over their daily limits – at times nearly bumping daily recommendation amounts in one can! But there are many shelf options that are lower in salt if you know where and how to look. We’ve rounded up over two dozen canned soups, broths, and stocks that will keep sodium in check.

Low sodium canned food

At 410 milligrams of sodium per cup (that’s 820 milligrams per can, or 36 percent of what’s recommended per day), this chicken noodle soup is at the higher end of the healthy sodium range, but much lower in sodium than traditional canned chicken noodle soups … For example, the classic Campbell version of this chicken noodle soup contains 1,580 mg (69 percent). So, while this is definitely sodium savings, you still want to watch sodium for the rest of the day.

For an even lower sodium chicken, opt for this Health Valley version at just 135 mg sodium per cup – that’s just 270 mg (12 percent of the daily limit) overall – unheard of in the soup world! Now this is an amount that can fit into any heart healthy day. Plus, with 10 grams (g) of protein in any can, he’ll feel satisfied too.

With only 340 milligrams (mg) sodium per sodium per cup (keep in mind there are usually 2 cups per can), the Amy organic light in the sodium lentil sodium vegetable is lower in sodium than most other canned soups.Plus, it’s made with nutritious organic vegetables and seasonings and is good

Protein source

Failure Lentils are a type of legume and also an excellent source of fiber. Together with other vegetables, they contribute 16 grams of fiber per soup can – that’s 64 percent of the daily recommended amount.

Valley Health offers several soups that contain about 100 to 170 mg sodium per sodium per sodium. (Yes, a whole can!). Only about 200 calories for the whole is possible, this is a low-calorie food to load, making this soup a great choice for those watching them.

blood pressure

and their belt.In addition to minestrone, look for tomato, vegetable, chicken and rice and mushroom barley varieties.

With only 380 mg of sodium per cup and a short list of ingredients you can pronounce, this one puts other tomatoes to shame! Plus, it has 5 grams of protein per cup to help you feel full. Remember, tomatoes naturally have carbs in them and, with a little sugar to cut out their acidity, this soup has 32 grams of carbs for any link or two carbs, if you count.

Broth zero and lower sodium and base broth

It doesn’t go below 0 mg sodium! The flavor of the broth without any sodium in this broth is a household item for anyone on a low sodium diet. While this can be a great low sodium option, keep in mind that it doesn’t contain the most natural ingredients. So, if the whole meal is bigger than your style, you might find another broth option.

Found in chicken and beef, this broth contains a simple 140 mg of sodium per cup.Running this low sodium helps keep the entire soup at least sodium as you would like. Plus it is made with natural ingredients and contains no



Low-salt stocks and broths

Making homemade soup is a quick and easy way to add nutrient-rich vegetables and whole grains to your diet. But if you don’t have enough time to make broth from scratch, starting with canned or skins with low sodium or stock is the key to keeping things healthy.For a good, low sodium broth, look for:

  • Swanson Unsalted Beef Stock (75 mg Per Cup) or Unsalted Chicken Stock (45 mg)
  • Pacific Natural Food Low Sodium Chicken Broth (70 mg), Low Sodium Vegetable Broth (135 mg), Low Sodium Beef Broth (140 mg), and Chicken or Turkish Bone Broth (95 mg)
  • Trader Joe’s Organic Low Sodium Free American Chicken Bulld (70 mg)
  • Imagine Free Range Low Sodium Chicken Broth (115 mg)
  • 365 low sodium organic chicken broth (140 mg)

What’s the difference between stock and broth anyway? The stock is made by boiling mostly bones, while the broth is made by boiling meat. Stock tends to have a richer and fuller flavor, as a result of collagen secreted by the stunning bones. Promotions can make a delicious base for homemade soup. Look for these low sodium options:

  • Swasson Unsalted Beef (150 mg) and Unsalted Chicken Stock (130 mg)
  • Pacific Natural Food Just Stocks Unsalted Chicken (100mg), Stocks Unsalted Plant Runoff (65mg), Non-Salted Chicken Stock (70mg), Carried Chicken and Turkeys.
  • College Inn Ussalted Chare Stocion (50 mg) & Unsalted Beef (105 mg)

very low salt vegetable broth (en)

While most commercial (instant) vegetable broths are too high in salt, very low salt vegetable broth is the exact opposite. This allows other aromatic substances to appear better and, of course, it is more beneficial for our body.

Cooking Uses:

Very low salt vegetable broth is used in a healthy kitchen like regular vegetable broth. It is used to season sauces, stews, stews, stews and soups, to flavor bread and pizza doughs, and as an ingredient in salad dressing. Side dishes such as rice, quinoa, and couscous boiled in a vegetable broth take on a delicate, finished flavor.

The salt found in a very low salt vegetable broth made from 100 percent vegetables naturally comes from the ingredients used in it.The advantage is that in a vegetable broth with a very low salt content, the amount of salt can be adjusted independently by adding it.


Reduced salt vegetable broth is available at health food stores. Because Currently, there are only a few manufacturers offering vegetable broth absolutely without any added salt, then the fastest way to find such a broth is on the Internet (Veggiepur, Sonnentor). Low-salt (no added salt) commercial broths have the advantage that they tend to have a long shelf life and are practical to use.


Liquid, grainy or powdery vegetable broths without added salt can be easily prepared at home. In this case, it is recommended to cook a large amount of such broth at once, because it is stored for a long time.

The easiest option is to buy freeze-dried vegetables for your soup and grind them in a powerful blender to the fineness you want.

Vegetable broth will be significantly more flavorful if fresh vegetables (ex., tomatoes, carrots, paprika, root celery, onions, parsnips, garlic), herbs (parsley, lovage) and spices (black pepper, cloves, bay leaves). Peeled and diced vegetables are placed in a powerful blender or chopper. Alternatively, you can grate or chop them very finely. Dry the resulting mass in an oven at 100 ° C or in a dehydrator for several hours, and then cool well. It is with the use of a dehydrator and low temperatures that heat-sensitive vitamins can also be well preserved.Finally, grind everything again in a blender. Store in a glass screw-top jar and make sure the powder is really dry.
An example of instant vegetable broth can be found by following this link: Instant vegetable broth with carrots, celery and leeks.

Those who prefer liquid broths can add vegetables to a large amount of water, let them boil once and then simmer for 1-3 hours in a covered saucepan to preserve the volatile aromas. Pass the broth through a sieve and pour hot into a glass jar or chilled into a mold for making ice cubes. Strictly speaking, a (heavily) boiled vegetable broth without adding salt is called a vegetable stock, which can become the basis for a vegetable broth.
An example of a Liquid Vegetable Broth can be found under the following link: Vegan Vegetable Broth.


Vegetable broth powder or granulate stored in a dry place, protected from light and odors, can be stored for several months.Boiled vegetable broth has a shelf life comparable to other canned products.

Chemical composition:

Very low salt vegetable broth contains few nutrients, it is low in calories and contains practically no fat.

Health effects:

Vegetable broth with a very low salt content, made from 100 percent vegetables, is distinguished by its naturalness: in addition to the very low sugar and sodium content naturally inherent in vegetables, it does not contain any additional aromatic substances, enhancers flavor (glutamate, yeast extract), preservatives, fillers, or salt and sugar additives.

By ditching other ready-made food and food products, the sensitivity of the taste buds in the mouth can be increased again, thus opening up a completely new palate.

Too much salt intake can harm the body. Thus, increased sodium intake, meanwhile, is of great importance in the development and treatment of high blood pressure (hypertension), especially with a genetic predisposition. Because it is unclear who is such a “salt-sensitive” person; for the general prevention of high blood pressure, it is recommended to consume less than six grams of table salt per day. 1

Risks / Intolerances:

Celery is found in most vegetable broths and is one of 14 allergens. If you are sensitive to celery, read the vegetable broth ingredients list carefully or – if you cook it yourself – exclude celery from the ingredients.

General information:

Commercially available vegetable broths consist mainly of salt, fat, spices, flavor enhancers, seasonings and only a small amount of vegetables.Salt makes the vegetable broth suitable for long-term storage, the composition varies depending on the manufacturer.

Lightly salted vegetable broth contains significantly less salt than traditional vegetable broth, while vegetable broth, which is very low in salt, does not add any salt at all and contains only the sodium found in vegetables.

Literature / sources:

  1. Biesalski K H, Grimm Peter, Nowitzki-Grimm Susanne. Taschenatlas Ernährung. 6. Auflage.Stuttgart; 2015 Georg Thieme Verlag Stuttgart.

Cooking light delicious summer soup – top 6 recipes

Summer vegetables and berries are an excellent base for tasty and healthy soups that are easy to prepare. We share recipes.

Tomato soup with chickpeas

When all the ingredients are at hand, making this soup will take very little time.


• 1.3 kg tomatoes, seeded and chopped

• 50 grams of sweet onion, chopped

• 200 grams of chopped red bell pepper

• 3 garlic cloves, finely chopped

• 250 grams canned chickpeas, washed

• 250 ml low sodium vegetable stock

• 250 grams of yellow cherry tomatoes, cut into quarters

• 50 grams unsalted raw pumpkin seeds, toasted

• 2 tablespoons fresh parsley, chopped

• Salt to taste

• Freshly ground black pepper to taste


1.Combine the first four ingredients until smooth in a food processor or blender.

2. Add chickpeas and broth to the resulting vegetable puree, bring to a boil and simmer for 10 minutes, covered with a lid. Then season with salt and pepper.

3. When serving, add cherry tomato quarters, pumpkin seeds and parsley.

Soup “summer harvest”

This sunny soup is a feast for those who love summer vegetables.


• 2 onions, chopped

• 4 garlic cloves, minced

• 200 grams of green beans

• 250 grams of zucchini, diced

• 250 grams of cherry tomatoes, cut in half

• 200 grams of fresh or frozen corn

• 100 grams of dry bulgur or quinoa, washed and dried

• 300 grams of fresh asparagus, cut into pieces

• Chopped fresh basil leaves to taste

• 2 tablespoons lemon juice

• ¼ teaspoon salt

• Freshly ground black pepper to taste


1.First, cook the onion and garlic – in 100 ml of water, over medium heat, for 10 minutes.

2. Add 1.2 liters of water, beans, zucchini, cherry tomatoes, corn, bulgur. Bring to a boil, reduce heat. Simmer, covered, for 20-25 minutes.

3. Add asparagus, lemon juice, salt and pepper. Cook for about 2 more minutes. Garnish with fresh basil on a plate.

Strawberry gazpacho

Strawberries add a fresh, fruity flavor to this classic cold soup.


• 500 grams of fresh peeled strawberries

• 1 medium cucumber, peeled and diced

• 1 medium tomato, cut into pieces

• 1 medium red bell pepper, diced

• 150 ml vegetable broth

• Half onion, chopped

• 2 cloves of garlic

• 1 tablespoon lemon juice

• 1 tablespoon white balsamic vinegar

• Salt to taste

• Freshly ground black pepper to taste


1.Mix the strawberries, cucumber, tomato, bell pepper, onion, garlic until smooth in a food processor or blender.

2. Add lemon juice, vinegar and broth to achieve desired consistency. Season with salt and black pepper.

3. Garnish with chopped strawberries, cucumber slices and fresh herbs.

Rhubarb and quinoa soup

Summer is the best time for fresh rhubarb, but frozen harvest can also be used.


• 1.2 liters of vegetable broth

• 200 grams of quinoa, washed and dried

• 2 carrots, thinly sliced ​​

• 150 grams thinly sliced ​​celery

• 1 onion, thinly sliced ​​

• 350 grams thinly sliced ​​fresh or thawed rhubarb

• 2 teaspoons brown sugar

• 1½ teaspoon grated fresh ginger

• ¼ teaspoon ground cinnamon

• ½ teaspoon ground turmeric

• ¼ teaspoon black pepper

• 150 grams of fresh spinach

• 3 tablespoons of roasted pistachios, chopped

• 2 tablespoons fresh garlic, chopped


1.Bring broth to boil in a large pan, add the quinoa, carrot, celery, onion, and cook for 15 minutes.

2. Add rhubarb, sugar, ginger, cinnamon, turmeric, pepper. Simmer for another 5-10 minutes.

3. Add spinach to the soup just before serving. Sprinkle with pistachios and garlic on top.

Fruit soup

To prepare this soup, choose a ripe banana and peel it at the last moment, before serving the soup.


• 800 ml of any plant milk

• 2 tablespoons of cornstarch

• 2 teaspoons vanilla extract

• 1 cinnamon stick

• ½ teaspoon ground turmeric

• 1 medium orange

• 1 medium apple, cored and cut into pieces

• 1 medium pear, cored and sliced ​​

• 1 glass of any grape cut in half

• 2 fresh kiwis, peeled and diced

• 50 grams of pomegranate seeds

• 250 grams of fresh strawberries, chopped

• 250 grams of fresh blueberries

• 1 medium banana

• Maple syrup to taste


1.Combine vegetable milk, cornstarch, vanilla extract, cinnamon, and turmeric in a large saucepan and bring to a boil. Simmer for 5-10 minutes without a lid, stirring frequently. Let cool completely, remove the cinnamon stick.

2. Divide the orange into wedges and cut each wedge into quarters. Add them to soup along with apple, pear, grapes, kiwi, pomegranate seeds, strawberries and blueberries. Cover the pot with a lid and refrigerate for 1-2 hours.

3.Add thinly sliced ​​banana to the chilled soup just before serving. Sweeten the soup with maple syrup to taste.

Melon-cucumber soup

This cold soup will make a delicious dessert. We recommend using almond or rice milk as they have a slightly sweet taste that goes well with fruit.


• 1.2 kg melon, peeled, chopped

• 400 ml unsweetened almond or rice milk

• 2 tablespoons lime juice

• ½ teaspoon grated fresh ginger

• 400 grams of cucumbers, peeled and seeded

• Salt to taste

• 50 grams of finely chopped fresh basil


1.Combine melon, almond milk, lime juice and ginger in a blender until smooth.

2. Add the cucumber and stir again until smooth.

3. Season with salt, add basil and stir. Cover and refrigerate for 2 hours.

4. On a plate, garnish with cucumber slices and basil.

A selection of recipes based on forksoverknives.com recipes

90,000 Pasta and Fagioli Soup – Recipes

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Plentiful and thick it is Pasta and fagioli soup is my favorite This Italian classic drink full of aromas, it is paired with staples such as beans and pasta to create beautiful boxes.

Pasta and beans

Pasta and Phagioli! I consider myself a soup snob. Growing up in Ukraine, my grandmother made soup from scratch and with great love. Every day ,

Don’t get me wrong, I love making Instant Pot soups. They’re delicious and you can’t beat the dump factor and voila. But my grandmother shared her love for the process: I sweat vegetables and add the scent of simple ingredients to the pan.

Pasta e fagioli means pasta and beans. So literally the only ingredients you need are pasta and beans. The rest is what is at your fingertips. Because let me tell you a secret: soups were invented by the poor out of necessity.🙂

So, here’s my take on this Italian classic, and it’s simple, delicious and absolutely delicious!

What pasta and beans can I use?

  • Pasta: The traditional choice of pasta is ditalini: small tubes. Guess what? The only rule is pasta in a small form. So, you can use shells (like me), pasta, orso, or even spaghetti crushed into short pieces. Whole grain, white, or any gluten-free pasta (cooking for a shorter period) works.
  • beans: Traditional pasta and fagioli are made with white beans such as cannellini, marina or Great North. I like to add red beans for the popularity of the color.

What is a good base for a tasty broth?

Delicious broth is the basis of any soup.

  • Stock purchased in the store: Using cardboard paper is easy, convenient, but not cheap. I recommend buying low sodium and organic if you can.I love having low sodium organic chicken, vegetable and beef broths on hand. Dilute with boiled water and you will receive a supply immediately. Quite good results.
  • Homemade broth I often brew and freeze bone broth. If I am making whole chicken noodle soup, I would save half for later. You can refrigerate the broth / broth for 1 week or freeze for 3 months.
  • Parmesan Rind: When you buy a piece of Parmesan cheese and grate it, freeze the hard part at the end.It looks like natural cheesecloth and adds a lot of flavor to any soup. Simply add to the pot when making soup and discard before serving.
  • Olive oil and oil: If your shelves are empty, add more olive oil than usual to fry the vegetables and a few tablespoons of oil when the soup is done. Magic flavors!

Other dried vegetables and herbs add

Honestly, be creative: use what you have at your fingertips.They are not set out in the rules about stone pasta and bean soups, but only in your taste and imagination.

  • Onions and garlic: First fry in oil without sweating with other vegetables. Then add carrots and celery.
  • Carrots and celery: Cut carrots and celery into small cubes: I like to include a piece of celery with leaves in my soup.
  • Italian herbs: Instead of suggesting the use of Italian spices, I mean using a combination of traditional herbs such as oregano, basil, thyme and rosemary.
  • Canned Tomatoes: Tomato sauce can be used alone. If you have diced tomatoes, it would be a good idea to throw away the can of tomato paste.

How to make pasta and fagioli soup

Pasta e fagioli is a vegan / vegetarian soup. You can fry any minced meat or Italian sausage until small, then add vegetables. This will also make the soup dark red.

  • First fry the onions and garlic until transparent. If you add all the vegetables at once, the onions and garlic will be steamed.
  • Add celery, carrots and herbs. and skip a few more minutes. I learned many years ago that when you heat dried herbs, their natural oils come out and add more flavor to a dish than if you just tossed them in a saucepan.
  • Add canned tomatoes, broths and legumes and cook for 15 minutes. Do not add the pasta yet.
  • I love adding pasta and cooking everything in one pot – makes soup thicker and saves one step.You can also cook the pasta separately.

How to store, reheat and freeze pasta and fagioli

Important Hint: If you plan to freeze the soup, do not add the pasta to the same pot.

Store: Refrigerate soup for up to 5 days. However, the paste absorbs liquid every day. If you want to enjoy the soup after the 2nd day or are sensitive to the texture of the pasta, cook it separately and add to each bowl before reheating.

freezes: As mentioned above, the paste does not freeze well. I recommend preparing the pasta and phagioli soup without the pasta, freezing and then adding the cooked pasta. Freeze in an airtight container for up to 3 months. Defrost on the counter during the day or in the refrigerator overnight, then reheat.

reheat: Heat desired amount of soup in a small saucepan over low heat. Cover and store several times in between to test for desired warmth.You can reheat frozen soup over low heat and cover, this will take longer.

More classic soup recipes


Hearty and thick, this pasta and fagioli soup is my favorite. Filled with flavors, this Italian classic is paired with staples like beans and pasta to create beautiful crates.

  • 10 minutes
  • 35 minutes
  • 45 minutes
  • 8 portions 1x
  • Soup and stew
  • plate
  • Italian


  • 1 large onion, diced
  • 5 cloves of garlic
  • 3 large carrots, diced
  • 4 large celery stalks, diced
  • 2 tablespoons olive oil
  • 1 tablespoon dried Italian herbs such as a mixture of oregano, basil, thyme and rosemary
  • 2 14 oz. Cans, low sodium, white beans, rinsed and dried
  • 14 oz tomato sauce or diced tomatoes + 6 oz tomato paste (low sodium)
  • 6 cups low sodium broth
  • 1 teaspoon salt
  • Ground black pepper to taste
  • 1 1/2 cups small pasta such as ditalini, pasta or orso (raw)


  1. Preheat a large saucepan or broiler over medium heat and remove the oil.Add onion and garlic and fry for 3 minutes, stirring occasionally.
  2. Add carrots, celery, dried herbs and simmer for another 5 minutes, stirring occasionally.
  3. Add beans, tomato sauce, broth, salt and pepper. Bring to a boil, cover and cook for 15 minutes.
  4. Add pasta, stir, cover and simmer for another 10 minutes.
  5. Serve hot with fresh herbs and Parmesan if desired.

Freeze for up to 2 days.If you want the soup to last longer, cook the pasta separately and add it before reheating.

preheat simmer in a small amount, which you will only consume.

solidification in a sealed glass container for up to 3 months. Then defrost on the counter and reheat. You can also reheat from frozen, it will take longer.


  • Mix and match the herbs at your fingertips.
  • Tomato paste is recommended for adding depth of flavor if you are using more diced tomatoes, but this is not critical.
  • Use a jar of white beans such as cannellini, marina, or Great North. Or maybe red beans or all. Indeed what is at your fingertips.
  • You can add any ground beef or Italian sausage by pre-cooking and breaking it into pieces.
  • Use cardboard box broth, diluted low sodium bouillon cube, leftover broth or bone broth.
  • You can also make a soup with water and add Parmesan skins and / or more olive oil and oil at the end.

2304.4 g 404.1 mg 5.3 g 1 g 0 g 35.6 g 7.3 g 12.6 g 0 mg

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90,000 Where is the salt hiding ?!


Where is the salt hiding?

How much salt do you eat?

Many of us are much more than necessary.The American Heart Association and the US government recommend 1.5 to 2.3 mg of salt per day. If you want to cut back on the amount, it is not enough to skip the appetizers on the table. See what exactly you are eating. The amount of salt in many foods will shock you.

Frozen Lunches

They are convenient and easy to prepare, and they are also full of salt. In 150 grams of frozen turkey with sauce – 1.255 mg.

Hint: “Light” versions of food may contain less salt, but this is not a fact either.Read labels. “Light” can only refer to the amount of fat.

Breakfast cereals

Study the nutritional value. Some bran and raisin breakfasts contain more than 210 mg of salt per serving.

Tip: Puffed rice and wheat are salt-free. Mix them with your favorite cereal. Or choose products that are low in salt.

Vegetable juices

These juices provide 2 to 2.5 servings of vegetables per day.But there is a lot of salt in them. One glass of vegetable juice cocktail contains 615 mg.

Advice: Wander around the store. There are sure to be low-salt options.

Canned vegetables

Preservatives, sauces and seasonings in them give excess salt.

Tip: Thoroughly rinse canned vegetables or look for the “no salt” or “low salt” label on the packaging. Give preference to frosts, salt is added to them much less often.

Packaged semi-finished meat products

Just one look at the packaging will stop you from making this purchase. Two slices of beef or pork salami contain 362 mg of salt.


In cold weather, there is nothing like a cup of warm soup, but be careful. It may be full of salt. A bowl of canned chicken noodle soup contains 831 mg of salt.

Tip: Look for foods that are low in salt. Always read labels carefully.Thus, you can find that a “healthy” product from one manufacturer contains less salt than a product from another manufacturer, which claims “25% less salt”.

Marinades and spices

Some of them are super salty. One teaspoon of teriyaki sauce has 879 mg of salt. The same amount of soy sauce contains 1.005 mg.

Tip: Even “unsalted” soy sauce contains a lot of salt, so use it only for sprinkling food. Better to use vinegar or lemon juice, as they are natural and contain nothing extra.Try orange or pineapple juice as a marinade base for meat.

Spaghetti Sauce

Half a cup contains 577 mg of salt, which is barely enough for a serving of pasta.

Tip: Look for options without added salt.

Hot spices

Spicing up a dish is the easiest way to keep the salt shaker away. But make sure there are no salty additives in the option you choose. For example, canned jalapeno peppers (a quarter cup hard or in a sauce) contain approximately 424 mg of salt.

Tip: Choose fresh peppers to avoid salt. Or use herbs and unsalted spices.


Think twice before buying salted peanuts. One ounce of dried roasted nuts equals 116 milligrams of salt.

Tip: For the same amount of calories, 30 g of fried peanuts contains only 76 mg of salt. And in unsalted peanuts, there is practically no salt, so it is best to choose it.

Salty snacks

It is difficult to refuse them, but there is plenty of salt in them.Chips are 136 mg of salt per 30 g, cheese sticks – 263 mg per 30 g, pretzels – 352 mg.

Tip: Even baked and low-fat snacks are heavily salted, so read the label carefully.

Semi-finished products

Rice, potatoes, pasta in their natural form contain almost no salt. But a convenient lunch box will give you more than half your daily allowance in one go.

Tip: Buy regular instant rice and add spices yourself.Or use microwaveable potatoes to reinforce your intention.

Gas stations also count

If you think that a small amount of seasonings and sauces are not a source of salt, you are wrong.

Ketchup (one tablespoon) = 154 mg

Sweet sauces (one tablespoon) = 122 mg

Capers (one tablespoon) = 202 mg (without juice)

Tip: Look for unsalted or low salt options.Or get creative: use strawberry sauce or apple butter as a natural unsalted alternative.

Pay attention to serving size

The amount of salt you see on the label does not apply to the entire pack, but to one serving. Check how many servings are in one package.

Label requirements

The values ​​on them can be confusing, but this cheat sheet will help you:

  • without salt means less than 5 mg per serving
  • very little salt – less than 35 mg per serving
  • Low Salt – Less than 140 mg Per Serving
  • reduced salt content – 25% less than
  • unsalted, no salt, no added salt – prepared without the use of salt, but it is still eaten as an integral part of natural products.
What is it called?

Looking through labels, you are looking for more than just the word “salt”. Look at the different options for salt and its other designations:

  • sodium alginate
  • sodium ascorbate
  • sodium bicarbonate (baking soda)
  • sodium benzonate
  • sodium caseinate
  • sodium chloride
  • sodium citrate
  • sodium hydroxide
  • sodium saccharin
  • sodium steroyl lactitate
  • sodium sulfite
  • disodium phosphate
  • monosodium glutamate
  • trisodium phosphate
  • sodium salt.
Check Your Medicines

Surprise! Some headache and heartburn medications contain sodium carbonate or bicarbonate. Read the composition and warning information.

Traps in restaurants

The menu of the establishments has a lot of dishes with an incredible salt content. Look for soups, cottage cheese or meat snacks, pot dishes, or pilaf. Alternatively, you can always ask to cook your dish without salt.

Best choice

Fish is a great option with a little salt, but a lot depends on the seasoning.Steamed vegetables cooked without salt is another good option. Try the salad dressing served separately.

Low salt desserts: fruits, ice cream, sorbet and light biscuits.

Lunch at a restaurant

Learn how a dish is prepared.

Choose those establishments where meals are prepared after ordering.

Ask to cook your order without salt, and then add a pinch of unsalted spices, or squeeze a lemon or lime onto a platter.

Fast food

Helpful hints:

  • Avoid topping, but not vegetable toppings such as lettuce or tomatoes.
  • Avoid cheese, spices, or salt.
  • Do not take large portions. Choose small ones from the children’s menu.
  • After going to a fast food restaurant, do not eat salty foods for the rest of the day.
  • Ask the restaurant for the composition of the dishes or search on the website in advance to select the least salty options.
Who benefits from a low salt diet?

In America, it is officially recommended to reduce the amount of salt per day to 1.5 mg or less for the following categories of the population:

  • people over 51,
  • 90,035 African Americans,

    90,035 people with high blood pressure, diabetes or long-term kidney disease.

Reducing salt helps lower blood pressure and thus reduce the risk of heart disease, stroke and kidney damage.

Calculate the amount of salt you eat

Don’t know how much you eat per day? Keep a food diary. Then count the amount of salt in all foods and drinks. You may be surprised at the result. The average American eats 3,592 mg per day, well above the recommended intake.

Source: http://www.webmd.com/heart-disease/protect-your-heart-17/slideshow-salt-shockers

90,000 What can be made from canned mackerel soup

Home »Miscellaneous» What can be prepared from canned mackerel soup

recipe with photo and video

In this collection you will find for yourself the best recipes for soups with the addition of canned fish.We recommend recipes that contain canned mackerel. This fish is considered not only a delicacy, in terms of its flavor content, but also a useful content of vitamins for the body.

Some of the recipes contain tomatoes and some with cereals. One of the recipes will grab your attention and interest with the content of pasta and feta cheese. There are recipes that are prepared in a multicooker, which significantly saves cooking time.

Try each of these recipes and choose the recipe that best suits your taste and cooking time.Perhaps your family for whom you will cook, will draw your attention to one of the recipes that they like the most.

Mackerel Soup

This soup recipe will keep you full all day long. The soup is light and nutritious. Even your kids will love this soup.

For this recipe, it is recommended to take canned mackerel in oil.


  • Water -2 l.
  • Canned mackerel -1b.
  • Potatoes -3pcs.
  • Onion -1pc.
  • Carrot-1pc.
  • Millet -3 s. l.
  • Greens and spices to taste.


Potatoes, carrots and onions, peel, wash and cut into small cubes. Put all prepared vegetables in a saucepan, add water and bring to a boil.

Add the mackerel and washed millet and cook until tender.Add herbs and spices at the very end, according to your taste.

Mackerel Soup

This dish is different from the usual recipes. The vegetables are pre-fried, which gives the dish a spicy and unforgettable fishy taste.

for the dish, you must take fresh, young vegetables. This will help speed up the cooking time.


  • Canned mackerel -1b.
  • Potatoes -4 pcs.
  • Carrot -1pc.
  • Celery -1pc.
  • Bow -1pc.
  • Black pepper, salt to taste.


Open the mackerel and drain the oil into the skillet. Rinse all vegetables and cut into large pieces. Saute vegetables in mackerel oil, seasoning to taste.

Place prepared vegetables in a saucepan, cover with water and bring to a boil. Add the mackerel at the end and cook for another 5 minutes.

Soup in a multicooker

Easy to taste and quick to prepare. If you have a slow cooker, this recipe will suit your taste. This dish will not take much of your time to prepare.


  • Canned mackerel-1b.
  • Potatoes -6 pcs.
  • Carrot-1pc.
  • Onion -1pc.
  • Tomato-1pc.
  • Soup mix -150g.
  • Greens and spices to taste.


Wash, peel and dice the vegetables. Open a jar of mackerel and separate the bones from the fish.

In a slow cooker, fry all vegetables in vegetable oil. Add potatoes and soup mixture. Finally, add seasonings and herbs to taste.

Pour everything over with water, mix well and bring to readiness, soup for 15 minutes on the program.

Creamy Mackerel Soup

Not many people know the recipe for this soup.Everyone is used to the classic recipe, adding cream to the soup makes this recipe a little different. Anyone who decides to cook it will be pleasantly surprised by its pleasantly sweet taste.

The taste of this soup is so delicate that it is not recommended to use dill for this recipe, which will overpower the taste of the cream. Add young green onions. These onions have a more piquant taste.


  • Canned mackerel-1 b.
  • Carrot -1pc
  • Onion -1pc.
  • Potatoes -3 pcs.
  • Cream 20% -100ml.
  • Spices and herbs to taste.


Put water in a saucepan, bring it to a boil and pour in the oil from the canned food. Add potatoes, cut into small cubes.

Prepare vegetables and sauté them in butter. Add toasted vegetables and mackerel to the finished broth. Bring the dish to a boil and pour in the cream and seasonings to taste.

Mackerel Soup, Instant Recipe

Special seasonings give this soup an interesting Asian flavor. This soup will remove hunger, but increase the appetite for the next dish. This dish should not be served in large portions as a preparation for the main course.

Ginger can be used fresh and hammered, the taste of the dish will not change with your choice.


  • Canned mackerel -1b.
  • Pasta -100gr.
  • Feta cheese-150gr.
  • Green onions-1 bunch.
  • Ginger-20gr.
  • Salt to taste.


Fry the ginger in a skillet in mackerel oil and add the mixture to boiling water. Tighten the broth by adding various spices.

Add pasta and mackerel. Bring the soup to readiness and add the diced feta cheese before serving.

Mackerel soup

Unusually tasty and nutritious soup. This is the first dish that will brighten up any table and raise the appetite of each of your relatives.


  • Potatoes -4 pcs.
  • Bow -1pc.
  • Carrot-1pc.
  • Canned mackerel -1b.
  • Rice -2 tbsp.
  • Greens to taste.
  • Vegetable oil.


Wash and chop the vegetables.Open the canned food and mash the fish with a fork.

Bring water to a boil and salt, add rice and potatoes.

Fry the onions and carrots in a preheated skillet. Add grilled vegetables and simmer for 2 minutes. Add fish and spices to taste.

Light mackerel soup

Summer taste of fresh vegetables and fish in oil, will cheer you up and give you satiety. This is an old recipe that was served on the table of kings. The secret of this dish is in a wide variety of vegetables.


  • Canned mackerel-1b.
  • Bow-1pc.
  • Carrots-1 pc.
  • Sweet pepper -2pcs.
  • Dill.
  • Green onions.
  • Potatoes-3pcs.
  • Butter-50gr.
  • Garlic-2zb.
  • Salt to taste.


Melt the butter and fry the finely chopped vegetables and herbs.Add mackerel without butter and finely chopped honest. Simmer for 2 minutes with a little water.

Put the prepared steaming into a saucepan and add the required amount of water, bring to a boil. The soup is ready.

Soup with canned fish and white beans

Hearty dish. Seemingly incompatible ingredients beans and mackerel are mixed into one taste in this dish. The taste of beans does not take away the bright colors of the taste of mackerel, but at the same time it gives off enough of its aroma.


  • Canned white beans-1b.
  • Potatoes -2 pcs.
  • Carrot -1pc.
  • Bow -1pc.
  • Canned mackerel -1pc.
  • Salt and pepper to taste.
  • Collection of greens -1bunch.


Finely chop the potatoes, onions and carrots. Fry vegetables in a pan. Boil water, add salt and pepper to taste.Dip mackerel and beans in boiling water. Boil.

Add the fried vegetables and cook for another 2 minutes until the soup is fully cooked.

Canned fish soup

This soup is a classic recipe. The dressing for this soup is the standard onion and carrot dressing. The recipe differs only in that the vegetables for this soup are cut coarsely, and due to this, the soup has a fragrant taste of vegetables.


  • Potatoes-3pcs.
  • Carrot-1pc.
  • Lek-1pc.
  • Canned fish-1b.
  • Seasonings to taste.


Cut onions and carrots into large strips. Coarsely chop the potatoes and whisk thoroughly before boiling.

Boil potatoes until half cooked.

Fry the prepared vegetables in a pan with vegetable oil and add to the boiled potatoes.

Add the tinned fish at the end.

Quick fish soup

Canned fish is used for quick cooking.This dish will not be less tasty, on the contrary, those soups in which canned fish are used are more aromatic and appetizing.


  • Mackerel -1b.
  • Bow -2pcs.
  • Carrots-2pcs.
  • A lot of greenery.
  • Potatoes-2pcs.


Cut all vegetables into equal strips and add to a saucepan with water.Add spices to taste and cook until tender.

Open a jar of mackerel and put the contents in a pot of vegetables. Cook for another 2 minutes.

Add coarsely chopped greens at the end.

Fish soup with tomato

All the originality of this soup is in the addition of a small amount of tomato paste. The taste of spicy fish and tomato paste in this soup will be remembered for a long time by your household.


  • Canned mackerel -1b.
  • Tomato paste 50g.
  • Bow-1pc.
  • Carrot-1pc.
  • Potatoes-3pcs.
  • Collection of dry herbs for fish soup.
  • Salt and pepper to taste.


Prepare vegetables and sauté them with tomato paste. Boil the potatoes in water and add the fried vegetables. Bring all ingredients to a boil and add canned mackerel. At the very end, before serving, add the required amount of herbs, salt and pepper.

Fish soup

The best, quick and easy soup made from canned fish. Canned fish of your own salting can be added to the soup. This will decorate the dish with your familiar flavor.


  • Mackerel-1b.
  • Bow-1pc.
  • Carrot-1pc.
  • Potatoes-5pcs.
  • Millet -100gr.
  • Seasonings to taste.


Prepare and fry vegetables in canned oil.Add chopped potatoes to vegetables and cover with water. Cook until tender.

Add millet and fish, cook until tender. Add spices to taste.

Soup with mackerel and barley

It is not worth writing about the usefulness of this soup, but still, if someone does not know, then barley is a very useful product in terms of content for our nervous system. Mackerel contains healthy fats and proteins. Such a combination in the recipe will be not only an appetizing, but also a healthy dish.


  • Canned mackerel-1b.
  • Potatoes -3pcs.
  • Carrot-1pc.
  • Bow-1pc.
  • Pearl barley-100gr.
  • Seasonings to taste.


Prepare vegetables and fry until tender. Add potatoes to the water and bring to a boil, dip the pre-boiled cereals into the water. Add fried vegetables and canned food, cook for another 2 minutes.

Royal Mackerel in Soup

For this recipe it is recommended to take canned mackerel in oil. Be sure to have fresh vegetables and use chicken stock. The whole secret of the taste of this dish is in the chicken broth.


  • Chicken broth 5 l.
  • Canned mackerel -2b.
  • Potatoes -5 pcs.
  • Carrot-1pc.
  • Bow-1pc.
  • Greens and spices to taste.


Bring the chicken stock to a boil and add the potatoes and chopped vegetables. Bring everything to readiness and add the mackerel. At the end of cooking, add spices to taste and herbs.

Scotch Fish Soup

The original serving of this soup will make all your guests taste it immediately, and the unforgettable creamy fishy taste will push them to request additional.


  • Onion-1 pc.
  • Potatoes-4pcs.
  • Bay leaf-1pc.
  • Salt and pepper to taste.
  • Water 250ml.
  • Cream -20%
  • Mackerel -2b
  • Fresh herbs.


Boil the potatoes and cook. Then add the finished puree to boiled water. Fry the vegetables and add to the puree water. Cook for 2 minutes.

Add fish and spices to taste. Add cream before serving.Let the soup steep a little and pour it into the bread bowl.

recipes from canned mackerel | ThriftyFun

Recipe: Spicy Mackerel Cutlets

These simple, inexpensive and delicious mackerel cutlets require just four ingredients.

Total time: 20 minutes

Harvest: 8 patties


  • 1 can of dried mackerel (US $ 1.49)
  • 1 egg (US $ 0.18)
  • Chunks of meat 1/2 cup salsa, dried ($ 0.40)US)
  • bread crumbs or crackers ($ 05)
  • salt, pepper, etc. Opt.


  1. Drain the mackerel, remove the skin and large bones. I usually just break bones.
  2. Drain the salsa and add to the mackerel bowl.
  3. Add egg to bowl. Stir with your hands or a large wooden spoon.
  4. Add salt, pepper or seasoning if desired. I sometimes use onion powder, garlic powder, and cumin, but not always.If the salsa is spicy, it is often enough.
  5. Add breadcrumbs or crackers until the texture is suitable for baking.
  6. Fry the cutlets in a little oil until crisp. If you prefer baking, cook for about 20 minutes in the oven at 400 degrees F.
  7. I often serve salsa with them, and sometimes with a little sour cream.

They can be very low in calories if baked and served with low fat sour cream (optional)

Read more Comments

Q: Recipes using canned mackerel?

How to use canned mackerel in a recipe?

Darlene L


Oct 20, 20122 found this helpful

Best answer

I don’t have any specific recipe, I just use canned mackerel instead of salmon in any salmon salmon croquettes recipe.

Harlean from Arkansas Answer this question …

Question: Recipes using canned mackerel?

Can I make salmon cutlets with canned mackerel?

Marla from Gastonia, NC


Sep 5, 20090 found this helpful

Best answer

I am buying “save a lot” and this is one of our favorite dinners. I usually replace canned salmon with crab in the creamy crab cake recipe, but with canned mackerel, I use the shellfish spice recipe.

A Mini Food Processor or Blender gives the best results:

1 medium green pepper, 1 medium onion, 1 medium potato – all raw, cut into pieces and very finely chopped in a blender or food processor. Pour this mixture into a bowl.

Drain the mackerel can and toss into the blender with the bones and everything else. Bones are high in calcium and will shrink / disappear. Add 1 large egg and about 2 tablespoons of Old Bay or your choice of seasoning.Chop for about 30 seconds. Add to bowl.

Mix everything well and spoon gently into the breadcrumbs and cover with a layer. Fry in a skillet over medium heat for about 3 minutes on each side. Serve with a cocktail or tartar sauce.

Answer this question …

Question: Croquettes with mackerel instead of salmon?

I would like to know how to make mackerel croquettes?

Linda Johnson from Memphis, Tennessee


Nov 14, 20092 found this helpful

Best answer

Use mackerel instead of salmon, as good as salmon, much cheaper.


1 (14 3/4 oz.) Canned salmon
1/4 cup onion or more, finely chopped
1/4 cup cornmeal
1/4 cup flour
1 egg
3 tbsp. mayonnaise
1 tablespoon vinegar


Open salmon. Place the salmon in a bowl and beat evenly with a fork. Add onion, cornmeal, flour, mayonnaise, and egg. Stir until well blended. Form the mixture into patties the size of a medium burger or smaller.I put flour on my hands so that it does not stick. Cook in oil in a skillet over medium heat until browned on each side. Turn once while frying.

Note: mayonnaise helps cutlets to keep their shape and prevents them from drying out. You may need to add more flour.

Kathleen of Dothan, Alabama,

Answer this question …

Q: Canned mackerel recipes?

I need a recipe for canned mackerel.Thanks.



Jul 20, 2010 found this helpful

Are you sure you want mackerel, not salmon? Mackerel is a strong tasting fish that stinks all over the house, but this recipe will do. I do this with salmon.
One can of salmon
One egg
One cup of chopped cracker crumbs
One small onion, chopped.
Salt and pepper.
Save half of the cracker crumb. Combine ingredients and form patties.Cover with crumbs and place in a skillet with hot oil. After a few minutes, turn over and cook for a few more minutes. They are then ready to eat.

July 20, 2010 found this useful

There was a time when mackerel tasted better than salmon and we used it a lot. I have found I can substitute salmon in many recipes, such as salmon roll and salmon cutlets. If it’s as strong as others say, try rinsing it out and be sure to add some lemon juice to the mixture.

Jan 21, 20172 found this useful

Don’t sell mackerel on short notice. It has more omega-3s than salmon and is much cheaper!

May 30, 20172 found this useful

I’ve always made tuna sandwiches with crackers, it’s so good just mix 1 can of tuna, medium can, mackerel, large can, half a whole cup of mayonnaise Same with salty sauce , salt, three drops of sugar and two to four eggs, if this recipe is doubled, it is also good with lettuce or salad, great on a hot day served with tortilla chips, thoughts cause it delicious or so initially try let me know well, make sure you have enough mayonnaise.Go on, hope this helps. Tony

May 30, 2017 1 found this useful

One small onion didn’t want to forget, but knew I forgot something

June 1, 2017 1 found this useful

One small onion didn’t want to forget, But I knew I forgot something

May 14, 20200 found it useful

I found that adding dried parsley to the mixture kills the fishy taste. Cheap and on hand.

Answer this question…

Question: Are there bones in canned mackerel?

Should I Worry About Bones in Canned Pasta? Will there be any bones left to hurt me?

By Sharadg from Toronto


Mar 18, 20150 found this helpful

No, canned mackerel bones were pressure cooked during processing. They are soft and fall apart.

May 9, 20180 found this helpful

I had canned mackerel and the bones were hard and sharp, not soft.I had to pick them

March 10, 20200 found this useful

What was the name of this mackerel? I never had this when I bought mackerel

Answer this question …

Archive: Recipes using canned mackerel

I am looking for a recipe for canned mackerel. I take food from the food bank and they gave me a can of mackerel. I don’t know what to do about it. Would I treat him like salmon?

Thank you
Sandy from Baltimore, MD


Recipes Using Canned Mackerel

I have used mackerel instead of salmon in several recipes.Much cheaper, and the taste is almost the same.


Canned Mackerel Recipes

My boys still love mackerel croquettes, and they are both 20. Just add the egg, chopped onion, seasoning and bread crumbs (like you buy in cans). Form croquettes and lightly sauté them in a little oil. After cooking, squeeze out some fresh lemon and you’re done. It is also one of the richest sources of heart-healthy omega-3 fatty acids.(18.07.2006)

By Nelda

Canned Mackerel Recipes

Just open and eat with crackers. (18.07.2006)


Recipes Using Canned Mackerel

Here are some salmon recipes that you can substitute for mackerel. I have no difference and taste.


  • 2 tbsp. margarine
  • 2 tbsp. flour
  • 1 tsp.salt
  • 1/2 tsp mustard, dry
  • 1 gram milk
  • 1 lb can of red salmon, undrained
  • 1 (8 oz) pack Velveeta
  • 2 gr. cooked noodles

Combine margarine, flour, salt and mustard in a 3-liter saucepan over medium heat
. Gradually add milk and diced Velveeta, stirring constantly. When the mixture thickens, remove from heat and add
undried salmon and noodles. Place in a 1.5 liter casserole and bake
at 350 degrees for 30 minutes.

Salmon cakes

Cooking time: 30 min.

  • 3/4 cup Progresso Breadcrumbs
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1/4 cup skimmed sour cream
  • 1 tablespoon Dijon mustard
  • 1 egg white, beaten
  • 1 (14 3/4 oz.) Jar of salmon, dried, skinless, boneless, flaked
  • 1 jar (4.5 oz.) Old El Paso Chopped Green Chiles, drain
  1. In a large bowl, mix together Ingredients; mix well.Cover; refrigerate 10 minutes or until slightly hard.
  2. Form mixture into 4 lozenges about 3/4 inch thick.
  3. Spray a 12-inch nonstick skillet with nonstick cooking spray. Heat over medium to high heat until hot. Add cutlets; simmer for 6-8 minutes or until golden brown, turning once. Serve with the addition of fat-free sour cream if desired.


By christi

Recipes Using Canned Mackerel

To remove the pungent fishy odor and taste of mackerel, add a spoon or 2 mustard to the ingredients when preparing a dish.with this. My aunt taught me this. It works, and you don’t feel the mustard either. (28.07.2006)

By badwater

Recipes with canned mackerel
  • 1 can of mackerel, flakes with a fork
  • 1 cup mayonnaise
  • 1/4 cup dried onions
  • 1/3 cup chopped fresh parsley or 2 tablespoons Dried spoons
  • 1 egg

Mix everything together (We eat the thorns before cooking, just as a treat, I don’t know how it started.The skin can be removed, we are stretching the canned fish, so we will leave it).

Add 3 cups of bread crumbs. Mix. Place in a baking dish (do not grease beforehand) and bake 350 F for 30-40 minutes. Eat hot or pan and cool, cut for sandwiches. (02/12/2008)


Canned Mackerel Recipes

Try some good fresh Dijon mustard bread. Serve with fresh vegetables and strong beer.(03.08.2008)

By Diggo

Recipes Using Canned Mackerel

I add canned mackerel to salad. First, I grind fish, bones, skin and everything else and sprinkle with vitamin C powder to reduce the fishy taste and odor. Now I prefer mackerel over salmon and tuna. (25.03.2008)

Jim Yates

Canned Mackerel Recipes

This is one of my all-time favorites when I was a kid and I still cook it and my daughters love it.
Cut one onion, fry it in butter or something else, add mackerel to it. Cook over low heat until hot. Season to taste and serve with hot rice with bread and butter. (15.04.2008)

By Michelle

Canned Mackerel Recipes

Mackerel is much healthier than red meat. It contains more protein per pound than steak.

  • Steak round = 30 grams
  • Mackerel = 70 grams

Plus the fat in fish is actually good, not bad.I regularly buy canned mackerel or salmon and make fish cakes. Just add a couple of eggs, oatmeal, chopped onions, and red pepper flakes if you have them. Use a half-cup measuring cup and shape into patties. Bake on a greased skillet and fry in a little oil on both sides. Serve with ketchup or mayonnaise sauce.

Very useful and very cheap. (18.06.2008)


Canned Mackerel Recipes

I use it with the pasta I was given.(18.06.2008)

Recipes Using Canned Mackerel

At my house we just open the top, drain off the excess oil and place the jar directly on the burner to make the mackerel soft and cooked. Finally add soy sauce and chopped green onions and eat with rice. No pots, pans, or bowls to wash other than the one in which you put the rice. (08/07/2008)

Recipes Using Canned Mackerel

Out of curiosity, I thought I’d google if anyone posted recipes with canned mackerel, oh yeah.Try this one, my family has a lot of it, it’s simple, simple and really healthy:

  • empty 1 or 2 cans of mackerel in a heat-resistant dish
  • add chopped onions
  • teaspoon of chili (or not if you don’t) t like)
  • Season and add fresh or dried herbs as you like
  • 1 or 2 cans of chopped tomatoes

Then this is the best part. Cover with 1-2 cans of good quality coconut cream and bake for 20-30 minutes.Serve with fresh boiled rice, hmm yum d-lsh!


Recipes with canned mackerel

I make canned mackerel chowder and it is delicious. This is the highest and best use of the product. Place 1 can of fish in a 2L pot, add bones, juice, and everything else. Cut the mackerel into small pieces and add 1 can of diced tomatoes. Dice and add 1 onion, 1/4 cup rice or diced potatoes, salt and pepper to season.Add 1-2 cans of water or chicken stock. Boil vigorously and simmer for about half an hour. The longer it is cooked, the more tender the fish becomes. It looks a lot like blue fish stew. Enjoy. (11/09/2008)

By: Bess

Recipes Using Canned Mackerel

I buy “save a lot” and this is one of our favorite dinners. I usually replace canned salmon with crab in my cream crab cake recipe, but with canned mackerel, I use the spiced clam recipe.A mini food processor or blender will give the best results.

  1. 1 medium green pepper, 1 medium onion, 1 medium potato – all raw, chopped and very finely chopped in a blender / FP. Pour this mixture into a bowl.
  2. Drain one can of mackerel, toss in blender / FP, dice and everything else. (They are high in calcium and crush / disappear.) Add 1 large egg and about 2 tablespoons of Old Bay or seasoning of your choice. Chop about 30 seconds.Add to bowl.
  3. Mix everything well and gently spoon into breadcrumbs and cover with a layer. Fry in a skillet over medium heat for about 3 minutes on each side.
  4. Serve with cocktail or tartar sauce.




What you need to know about canned tuna, mackerel, anchovies, sardines, herring and salmon

We all know fish is a great source of protein and healthy fats.Unfortunately, few of us can buy as much fresh fish as we want. Inexpensive near the coast; in the heart of the continent, it is not only expensive but also less fresh. What to do?

Well, there is a relatively inexpensive, high-quality solution to this problem that will keep you on your shelf for several months. In fact, you may already have them. What is it? Canned fish.

In this article, we’ll take a look at the big six canned fish, focusing on the flavor and nutritional value of each.We’ll also look at their overall availability and their environmental impact.

Big fish 1: Tuna

What is this?

Large fish that is usually found in warmer ocean waters. It is usually canned in water or oil, with or without salt, and sometimes other flavors are used. Most tuna costs $ 2 or less per can.

How does it taste?

Tuna has a strong but familiar fishy flavor.This taste can be influenced by whether it is in water or in oil.

What recipes use canned tuna?

The most famous and favorite tuna recipe is the tuna sandwich. Canned tuna can also be used in pasta salads, casseroles, fish soups, and green salads.

How does tuna affect the environment?

Some popular tuna species are overfished while others are resistant.Other species are either already endangered or may soon become so.

Are there health risks associated with eating tuna?

Mercury poisoning is associated with the consumption of large quantities of tuna. Most often, children and women of childbearing age, pregnant or breastfeeding are affected. Experts recommend eating no more than 5 ounces per week.

Tuna is high in protein, niacin and B-12, moderate in healthy fats and low in sodium.

Big Fish 2: Mackerel

What is this?

Mackerels share a family with many species of tuna. Like tuna, they live in salt water, usually in warm to temperate regions.

How does it taste?

Mackerel has a pronounced buttery fishy flavor.

What recipes use canned mackerel?

Mackerel canned food is often used to make fish cakes or cutlets.It can also be used to make tuna-like toppings for sandwiches.

What is the impact of mackerel on the environment?

Overfishing has become a problem, but stocks of mackerel are expected to remain for several more years.

Is there a health risk associated with eating mackerel?

With the exception of king mackerel, mackerel contains much lower mercury than tuna. It is rich in protein, omega-3 and 6 oils, vitamins A and D, and some B vitamins.

Big Fish 3: Herring

What is this?

Slender fish found off the coast of temperate zones, especially in the northern Atlantic and Pacific oceans. Almost 90% of all commercially available herring comes from one of three species.

How does it taste?

Herring is often smoked, pickled or salted before canning. This will soften its strong fishy taste.

What recipes contain canned herring?

British flagship herring recipe includes smoked or salted herring served on toast.According to Scandinavian recipes, herring salad is made from hard-boiled eggs, vegetables and potatoes.

What is the impact of herring on the environment?

The herring fishery, especially in the Atlantic, is currently considered sustainable.

Is there a health risk associated with eating herring?

Herring is a good alternative to tuna because it contains much less mercury. It is rich in vitamin D, protein and omega-3 fatty acids.Pickled and boiled herring can be high in sodium.

Big Fish 4: Salmon

What is this?

Salmon are found in lakes, rivers and streams, as well as in ocean water. They range in size from small to 30 pounds.

How does it taste?

Salmon has a mild, almost sweet taste. Darker oily areas can have a strong fishy flavor.

What recipes use canned salmon?

Canned salmon are used in many recipes, including fish soups, sandwich fillings, salmon cakes, casseroles and salads.

What is the impact of salmon on the environment?

Although the demand for salmon is growing, there are no problems with fishing. Farmed salmon is also widely available.

Are there health risks associated with eating salmon?

Salmon, low in mercury and high in protein, vitamin D and omega-3. Farmed salmon are more likely to be contaminated with various contaminants than wild-caught salmon.Salmon is a popular sushi ingredient and has many health benefits.

Big Fish 5: Anchovies

What are they?

Anchovies name more than 140 species of fish and range in size from less than 1 “to over 16”. Anchovies are found in temperate ocean waters.

How do they taste?

Because the anchovies sold in North America are canned before canning, they have a very strong, salty, buttery fish flavor.

What recipes are canned anchovies used in?

Anchovies are almost always used in small quantities as a condiment. Sometimes they are eaten with toast with butter or in salads, but in moderation.

What are the environmental impacts of anchovies?

Currently, although the anchovy harvest has been low recently, there is little danger of overfishing.

Are there health risks associated with eating anchovies?

Anchovies are high in cholesterol, but this spicy fish is usually served in small quantities.

Big Fish 6: Sardines

What are they?

Sardines can be any of 20 species of fish in the herring family. Although sardines can grow up to 12 inches in length, they are usually much smaller. They live in areas with warm salt water, such as the west coast of the United States and British Columbia.

How do they taste?

Canned sardines have a rich fishy flavor and meaty texture.

What recipes use canned sardines?

Canned sardines are often eaten whole with toast or crackers. They can also be used in pancakes, soups, or pasta dishes.

What is the impact of sardines on the environment?

Sardine fishing has little environmental impact. The offer is plentiful and sustainable.

Are there health risks associated with eating sardines?

Sardines are low in mercury, but high in cholesterol.They are also rich in B12 and calcium.


Jamaican Run Down – Immaculate Bites

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Jamaican Run Down is an incredibly flavorful fish stew cooked in coconut milk, tomatoes, onions, garlic and other spices. Combine with dumplings, boiled bananas, or rice for a delicious taste experience.

In my opinion, one of the best tasting fish is mackerel – yes, I know.Not one of those fish that people often throw themselves at. In fact, in most parts of the world it is considered a “poor man’s” fish. In my opinion, it tastes better than salmon and is a good source of omega-3 fatty acids. More importantly, I love how versatile it is and how well it suits different types of cooking and cooking methods. Just salt and cook and it tastes AWESOME!

The sad thing is that no one in my family likes this. Therefore, when I cook, I try not to use it at all or suggest other options.

Did you know that Jamaican snacks are one of the dishes that Jamaicans who are away from home often call missing? It’s quick and easy to make and has tons of flavor in this version.

The basis of the recipe is coconut milk and fish (most often mackerel, in some cases smoked mackerel). God, that adds another dimension to this already delicious dish. It is then stewed along with various spices until it thickens and turns into a sauce-like custard – mine is not so thick – which is not so typical, but who cares? Adjust according to your preference.

Traditionally, this is made from freshly made coconut cream, but due to time constraints and convenience, most people now resort to canned coconut milk.

This is my variation, I added some smoked paprika to give it an orange color – I can’t tell you how much I love smoked paprika, one of my secret spices.

Jogging is usually served with dumplings and boiled green bananas. Rice or bananas are great additions, although not accepted


Looking for other recipes? Follow along…

Jamaican Run Down

Jamaican Shoot is an incredibly flavorful fish stew cooked in coconut milk, tomatoes, onions, garlic and other seasonings until thickened. Combine with dumplings, boiled bananas or rice for a delicious taste.

Prep: 10 minutes

Cooking: 20 minutes

Total: 30 minutes


  • Cut fish into large chunks, rinse and set aside.

  • In a large or large skillet, heat oil over medium-high heat until hot, then add garlic, onion, bay leaf, thyme, whole scotch-cap pepper and stir for about a minute.

  • Add tomatoes, pepper, then coconut milk, white pepper and salt.

  • Bring to a boil and simmer for 4-5 minutes. Then add the fish and continue cooking for about 7 minutes or more, until the fish is completely cooked and reaches the desired degree of doneness and texture.Adjust the thickness of the sauce and seasonings if desired. Add parsley. Simmer for a minute or two. Remove from heat, discard bay leaf and serve warm


Nutritional value:

Calories: 200 kcal (10%) | Carbohydrates: 3 g (1%) | Protein: 28 g (56%) | Fat: 7 g (11%) | Saturated Fat: 1 g (6%) | Cholesterol: 50 mg (17%) | Sodium: 90 mg (4%) | Potassium: 650 mg (19%) | Sugar: 1 g (1%) | Vitamin A: 775 IU (16%) | Vitamin C: 11.6 mg (14%) | Calcium: 51 mg (5%) | Iron: 0.5 mg (3%)

Author: Immaculate Bites

Course: Basic

Cuisine: Caribbean

Nutritional Value

Jamaican Run Down

Amount Per Serving

Calories 200 Fat Calories 63

% daily value *

Fat 7 g 11%

Saturated fat 1 g 6%

Cholesterol 50 mg 17%



%% Carbohydrates 3 g 1%

Sugar 1 g 1%

Protein 28 g 56%

Vitamin A 775IU 16%

11.6 mg 14%

Calcium 51 mg 5%

Iron 0.5 mg 3%

* Percent Daily Values ​​are based on a 2000 calorie diet.


Water conservation process Canned mackerel Chile from China

Water conservation process canned mackerel Chile from China

Canned mackerel canned fish N.W. (G) D.W. (G) CTNS / 20’FCL PCS
Canned mackerel 425g * 24 280g 1880CTNS 3-5PCS

1880CTNS 3-5PCS
Mackerel Mackerel 425g * 24 240g 1880CTNS 3-5PCS
Mackerel Mackerel Mackerel

* 5PCS

Business environment

9 T /

Xiamen, China

Prouduct Name Water conservation process Canned mackerel Chile from China
MOQ 1 * 20’1080 ,

, D / P, etc.D.
Scope of delivery 25 * 20’FCL
Shelf life 36 months
Delivery time about 4 weeks after order confirmation
Brand Name Customer

KINGFOOD is a trading company located in Xiamen, China. It offers a variety of canned foods, including canned tuna, mackerel, canned sardines, canned sweet corn, etc.Working in accordance with the market principle of “Credit First, Quality First”, our tin food products enjoy a high reputation among customers all over the world and domestically for high quality and competitive price.

1. There are more than 10 factories with which we have built long-term relationships.

2. Terms of payment are flexible.

3. Mix container is acceptable.

4. Sample free of charge with delivery.

Production process:

1.Fish freezes below -18 degrees in the glacier.

2. Use plain water to defrost fish, 1 hour.

3. Process the fish. Cut off the head, gut and remove the tail, room temperature

4. Clean the fish, 30 seconds

5. Soak the fish in brine with ice at a temperature below 20 degrees

6. Clean and disinfect an empty jar, 12 seconds, 82 degrees

7. Weigh the fish

8. After weighing 37 cans per dozen, transfer the transfer belt to the cooking area

9.High temperature cooking, 13 minutes, 100 degrees —– the stock is pushed directly into the atmosphere.

10. Pour water (80-90 degrees), use ordinary water to clean the fish, bring the temperature drop

to 40-50 degrees

12. Add oil to the jar (82-90 degrees), oil is produced in the canteen dispensing , Ingredients: salt, oil

13. Sealing (using the principle of vacuum, removing air, water)

14. Through a transport belt with a tin cleaning detergent (60-70 degrees, warm water)

15.Sterilization (55 minutes, 118 degrees, horizontal steam sterilizers)

16. Cooling, falling to 30-40 degrees

17. Hot air for drying tin

18. Store in a warehouse and insulation for 10 days (at room temperature )

19. Packaging with label

Hot Products for sale

1. Sweet corn: NON-GMO, yellow, kernel, in water

2. Green peas: all year round, in water

3.Vegetable mixtures: green peas, carrots, green beans, sweet corn, mushrooms, etc.

4. Canned sardine: 125 g canned sardine in vegetable oil

5. Canned mackerel: 425 g mackerel in tomato sauce

6. Canned Tuna: Chunks / Shredded / Tuna Flakes in Oil / Water


1.How to check the quality:

You should find our products in your local market, or samples can be sent to you collecting the freight cost.

2. What is your delivery time for samples?
It usually takes about 5-10 days to make samples.
3. What is your lead time?
Delivery time 21-35 days.
4. What are your payment terms?
1). 30% T / T deposit in advance, 70% balance before shipment
2). 30% T / T deposit in advance, 70% balance against copy B / L
3). L / C at sight.

. 90,000 Sources of salt and ways to reduce it

Your body needs sodium to balance fluids and maintain the nervous system.But most Russians receive 20 times more than they need every day. Too much can raise blood pressure, so stick to no more than 2,300 milligrams (mg) per day. This is about 1 teaspoon of table salt. Or, your doctor may tell you that your daily maximum is 1,500 mg, depending on how you feel. This lower limit is needed by almost half of all people.

Most of our sodium comes from packaged and processed foods, so get in the habit of reading nutrition labels.Look for foods with less than 120 mg sodium per serving. Check your serving size again: if you eat more than this amount, you will get more sodium.

Sodium is not always labeled as “salt” on food packaging. Other words to look out for include saline, sodium benzoate, sodium bicarbonate (baking soda), sodium chloride, sodium nitrate, and monosodium glutamate (monosodium glutamate). The closer an element is to the beginning of the list, the more it is contained in the product.

Although frozen food is convenient – just put it in the microwave and go! – they are often high in sodium. Aim to cook no more than two to three per week. Compare the labels when choosing frozen meals. Find the ones you like that contain 600 mg of sodium or less.

Canned soup can be super salty. For example, some brands of chicken noodles contain up to 790 mg of sodium per cup! Even some low sodium soups are likely to have more salt than the homemade version.When you buy canned soup, look out for the words “no salt” or “no sodium” on the label. These include foods with no more than 5 mg of salt per serving.

Unsurprisingly, salty snacks like chips and pretzels are high in sodium, but healthy foods can also contain excess sodium. These include vegetable juice, vegetables seasoned with or added to a sauce, canned or pickled vegetables (such as pickles), tomato sauce, and salsa. What helps to fix the situation: Eat more fresh vegetables.Buy frozen foods without sauce or seasonings, and opt for canned foods and juices that are low in salt.
Everyone loves pizza. Some fillings for her, such as pepperoni, contain a lot of salt. For this reason, the healthiest way to enjoy pizza is to make it at home. When ordering outside the home, go for a thin crust rather than a thick crust.

Avoid meat fillings and excess cheese, sprinkle with vegetables and do not eat more than two slices.

Ready-to-eat deli meats and cold cuts such as packaged ham and turkey may contain sodium.Other super-salty foods include jerky meats like bacon, sausage, and even chicken. Prepare fresh meat. If that’s not an option, look for low sodium cooked meats. And when you buy a poultry, check the label to make sure no saline or broth has been added to it.

Processed and very hard cheeses (eg cheddar) are high in sodium. Surprisingly, the curd is also oversaturated with salt. When snacking on cheese or adding it to meals, choose low-sodium varieties like mozzarella, goat cheese, and ricotta.

Sauces, pastes, and salad dressings may contain more sodium than you think. For example, one tablespoon of ketchup contains 154 mg. The same amount of soy sauce contains 1000 mg. (And most people use more.) Switch to condiments marked “no salt” or “low sodium” and keep track of how much you consume.

When eating out, avoid foods that the menu or the waiter describes as pickled, salted, dried, smoked, or grilled.Most likely they are high in sodium. Instead, look for a dish that is steamed, grilled, baked, fried, or poached. Can’t resist a heavy, salty meal? Share it with a friend.

When cooking at home, you do not need to add salt to the recipe. (An exception is yeast baked goods.) Load fresh herbs, more spices, garlic and onions instead. Instead of a salt shaker on the table, choose ground black pepper or freshly cut lemons to add to your meals.You can even add a little salt!

Salt substitutes replace sodium chloride with potassium chloride. You won’t feel the difference, but talk to your doctor before trying. These foods increase potassium levels, which can be harmful if you have high blood pressure, diabetes, liver or kidney disease. (If you are healthy, your body can easily get rid of excess potassium.) “Fake” salts can also interfere with some prescribed medications from working properly.