Soup, beef and vegetables, reduced sodium, canned, ready-to-serve
Whole food · Soups, Sauces, and Gravies
A savory, broth-based canned soup featuring tender chunks of beef and a medley of vegetables like carrots, potatoes, and celery in a seasoned, reduced-sodium broth. The texture is hearty yet light, with a clean, meaty flavor and a subtle vegetable sweetness. It offers a low-calorie, protein-rich option for a quick, comforting meal.
Calorie split: 31% protein · 48% carbs · 21% fat
↓ Full nutrition💚 Why it's loved
People love it for its classic, homestyle beef stew flavor that evokes comfort and nostalgia, especially on cold days. Its versatility makes it a quick base for a meal or a simple, satisfying standalone dish.
⚠️ Watch-outs & how to enjoy it better
Even with reduced sodium, the sodium content can still be significant for those on strict low-sodium diets; check the label and pair with fresh, low-salt sides. The texture of canned vegetables and meat may be softer than homemade, which some find less appealing. To counteract sodium, consider diluting the soup with water or unsalted broth and adding fresh herbs for flavor.
Key benefits
- Low-calorie at 42 kcal per 100g
- Good source of protein (3.26g per 100g)
- Contains dietary fiber (0.8g per 100g)
- Reduced sodium content compared to regular canned soups
- Ready-to-serve convenience
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The process of canning soup was pioneered in the 19th century to preserve food for soldiers and explorers, making this convenient product a direct descendant of military and expedition rations.
Full nutrition (USDA data · scales with serving)
| Water | 89.8 g |
| Energy | 42.0 kcal |
| Energy | 174 kj |
| Protein | 3.3 g |
| Total lipid (fat) | 0.95 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 5.0 g |
| Fiber, total dietary | 0.80 g |
| Total Sugars | 1.2 g |
| Sucrose | 0.93 g |
| Glucose | 0.05 g |
| Fructose | 0.25 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 3.0 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 0.45 mg |
| Magnesium, Mg | 9.0 mg |
| Phosphorus, P | 43.0 mg |
| Potassium, K | 277 mg |
| Sodium, Na | 175 mg |
| Zinc, Zn | 0.41 mg |
| Copper, Cu | 0.03 mg |
| Manganese, Mn | 0.05 mg |
| Selenium, Se | 3.0 ug |
| Thiamin | 0.01 mg |
| Riboflavin | 0.01 mg |
| Niacin | 0.91 mg |
Fat & fatty acid profile (per 100g)
Estimated from Soup, bean with pork, canned, condensed — USDA does not publish this profile for Soup.
| Fatty acids, total saturated | 1.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.05 g |
| SFA 16:0 | 0.70 g |
| SFA 18:0 | 0.28 g |
| Fatty acids, total monounsaturated | 1.6 g |
| MUFA 16:1 | 0.07 g |
| MUFA 18:1 | 1.5 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.4 g |
| PUFA 18:2 | 1.0 g |
| PUFA 18:3 | 0.33 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 2.0 mg |
Amino acid profile (per 100g)
Estimated from Soup, bean with pork, canned, condensed — USDA does not publish this profile for Soup.
| Tryptophan | 0.06 g |
| Threonine | 0.24 g |
| Isoleucine | 0.29 g |
| Leucine | 0.48 g |
| Lysine | 0.40 g |
| Methionine | 0.07 g |
| Cystine | 0.07 g |
| Phenylalanine | 0.33 g |
| Tyrosine | 0.18 g |
| Valine | 0.32 g |
| Arginine | 0.31 g |
| Histidine | 0.15 g |
| Alanine | 0.29 g |
| Aspartic acid | 0.66 g |
| Glutamic acid | 1.1 g |
| Glycine | 0.28 g |
| Proline | 0.27 g |
| Serine | 0.29 g |
FAQ
Is this soup a complete meal?
It can be a light meal on its own, but for a more balanced and filling option, it's best paired with a whole-grain bread, a side salad, or a protein source like a hard-boiled egg.
How does the reduced sodium version taste?
It will taste noticeably less salty than regular canned soup, allowing the natural flavors of the beef and vegetables to come through more clearly. Some may find it bland and choose to season it further.
Can I use this as a cooking ingredient?
Absolutely. It's a great time-saving base for dishes like shepherd's pie, pot pies, or a quick beef and noodle skillet.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.42 kcal/g · 31% calories from protein · 0.8 g fiber · 1.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.63 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.