Heat 'n Eat Soups
These vegetarian heat-and-eat soups come in shelf-stable cartons, so they don't need to be refrigerated until you open them. And they average just 380 milligrams of sodium per cup. That's worlds better than canned soups like Campbell's Cream of Mushroom (900 mg). It even beats Campbell's Healthy Request line (which averages 460 mg sodium).
The secret to making a delicious full-flavored creamy soup? Organic vegetables simmered with spices, then pureed with a little soy milk or rice flour for thickening. The result:
- Imagine Organic Soup, Creamy Broccoli
- Imagine Organic Soup, Creamy Tomato
- Imagine Organic Soup, Creamy Potato and Leek
- Imagine Creamy Sweet Corn Soup
- Imagine Soup Portabello Mushroom Soup
- Imagine Butternut Squash Soup
And the vegetables in the soups are chock full of vitamins.
Example: A cup of the Creamy Butternut Squash has enough squash to supply 70 percent of a day's vitamin A (the Creamy Broccoli has 60 percent and the Creamy Tomato has 20 percent).
Imagine It - More Healthy Goodness!
Imagine Foods Organic No Chicken Broth and Imagine Organic Vegetable Broth are two other winners -- oodles of flavor yet just 460 mg of sodium per cup (you won't find a rich-tasting broth with less).
Disclosure: We have no affiliation with the manufacturer mentioned above.
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