Soup Cans, Can'ts

Rubin, Karen Wilk
November 2005
FoodService Director;11/15/2005, Vol. 18 Issue 11, p23
Trade Publication
This article focuses on the health benefits of soup and ways to select and prepare it. Soup provides essential calories, fluid, vitamins, minerals, fiber and phytochemicals that may help prevent diseases. According to results of a Penn State University study, people who ate soup as the first course of a meal consumed about 100 less calories in the same meal than those who did not eat soup. Choose soups low in calories, fat, sodium and rich in fiber, vitamins and minerals. Increase its nutrients by adding vegetables, beans or cooked whole grains to commercial soups. In preparing healthy soups, combine low-sodium, low-fat broth with canned tomatoes, whole-grain pasta, vegetables and beans. Season with a variety of herbs and spices.


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