As I read the labels of canned soups, I was left wondering. Are they aware of the deleterious effects of excessive sodium chloride (salt) in processed foods on our health? High levels of this 'spice' is found everywhere. So stop it! It's not nice and is unhealthy!
I was comforted by the fact that a majority of the soup for dinner that night would be my soup not theirs. The simple ingredients called vegetables were there. 'Real stuff' they keep telling us. Fake food pretending to be real?
The sodium amount in the can would be reduced considerably because I was adding more water to increase volume thereby reducing salt per serving. The soup 'du jour' was pea soup, the delicious soup I have adored since childhood. The brand I was using had several versions of this pea soup line-up. I had bought the one with the simplest recipe. I would add my own ingredients called vegetables, healthier with a plan in mind.
Into the pot went a small amount of water, diced carrots, cubed potatoes, celery (lots) and onions. Next came the pricey organic bay leaf. Its impact on overall taste is noticeable. So I only use organic. Once the diced vegetables were nearly cooked I emptied the can of pea soup into the pot, mixing the contents of the can well to make my version of pea soup. (Ham can be added if desired).
I noticed that the soup seemed thin, watered down as I mixed it. Had I added too much water? I thought for a moment, then peeled, soaked, then diced, in large cube sizes, yellow potatoes to help add flavour and thicken the soup. (No need to add flour, gluten-free or not.) Potatoes are the best thickener for any soup or stew. And they taste superb no matter how we eat them. Two or three might be enough, depending upon size. Pot size will also help to decide amount of soup you want to 'expand' as leftovers. You're the boss.
I tasted the new pea soup. But something was still missing. So into boiling water in another pot went the homemade spaetzle. (I love this german noodle - eggs, flour and water - in all my soups, especially chicken noodle.) My accessory for making this noodle was broken so I used a grater with very large holes to determine size, turned it over, added a small amount of dough on top, forcing it through with a small metal lifter over boiling water. It cooked for a few minutes till done, was drained, then added to the finished product and mixed. Oh so delicious. But still something was missing. So I added nutmeg to the soup. I had forgotten to add it to the egg dough. So into the soup it went. This last minute addition was important. What a difference! What a pot of yum.
Personal touches to anything in a can is possible thereby reducing the salt by increasing the volume with more water, fresh and frozen vegetables to supercharges the soup in every way. If the salt is excessive in a processed product 'revise' the recipe. Lower the sodium amount. With canned meat I run cold water over it in a colander in the sink. Juice half a lemon and pour over slices that have been cut. Lemon juice helps to 'remove' the nitrites -(cancer causing) - used as a preservative in meats. Salt is minimized, too. The tang of lemon lingers but after a while the taste is a healthy welcome change.
In restaurants, the salty meal arrives. Salt has been added when not requested. Send the meal back. That costly lesson will be noticed. So will our health when salt is used with caution and respect.
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