March 2nd, 2010 | 
Author: I had a nice bowl of cream of mushroom soup for lunch yesterday. Well, as nice as an Campbell’s condensed soup can be. I have this habit of reading ingredients labels on my food and this one raised a couple of questions.
Lou reassured me that “soy protein isolate” is probably just soy flour, but I still wonder about “fresh cream”.
It’s condensed soup, for goodness sake! By the time that can of goo arrives in my kitchen, there’s nothing fresh about any of it any more.
Sheesh, marketers drive me nuts. Nuttier.
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I agree. I grew up on Campbells, and I love it still…. but I am more leary of canned stuff now… and try to avoid it unless I really, really have a craving. So much of that is preservatives and weird man-made versions of what was once food. I have a friend who will only eat soup she makes from scratch. She thinks canned soup is the devil.
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I used like to open up a can of soup for lunch, sometimes just soup, sometimes soup & sandwich (depending upon degree of hunger) but those days are gone… ended when my cardiologist told me to keep my daily sodium intake under two grams. (I can go over some days as long as my average is still below that, but I prefer to save my high sodium days for something like a visit to a nice Japanese restaurant rather than for a can of factory produced soup.)
Jim, until Bridget’s elderly mother came to live with us 10 years ago, I hadn’t really looked at the nutritional information on a lot of things. Suddenly, I (being the cook) had to pay attention to things like fat and sodium content. The amount of sodium in those cans absolutely floored me. Whenever possible, I now get the “reduced sodium” versions and I honestly can’t taste the difference.
Makes me wonder why they bother with the high sodium versions. Who really needs 1100mg of sodium in a bowl of soup?
I liked it when I was a kid, but now?