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.
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.
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.
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.
| 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 |
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.