Soup, beef, canned
Common food
This is a classic pantry staple: a savory, broth-based soup featuring tender chunks of beef and a medley of vegetables like carrots, celery, and potatoes. Its flavor is deeply umami and comforting, with a soft, spoonable texture. Nutritionally, it's a light, low-calorie option that provides a modest protein boost from the beef.
Calorie split: 21% protein · 52% carbs · 28% fat
↓ Full nutrition💚 Why it's loved
People love it for its nostalgic, warming comfort food appeal—it's like a hug in a bowl. Its versatility makes it a perfect starter, a light lunch, or a base for heartier dishes like stews or casseroles.
⚠️ Watch-outs & how to enjoy it better
Canned versions are often very high in sodium, which can be a concern for blood pressure. The texture of the vegetables can be soft, and the beef may not be as tender as homemade. To counteract, look for 'low sodium' versions, or rinse the contents lightly in a colander. Pair it with a whole-grain roll or a side salad to add fiber and volume.
Key benefits
- Low-calorie, hydrating base for a meal
- Provides a quick source of protein from beef
- Convenient shelf-stable meal or ingredient
- Contains vegetables for some fiber and micronutrients
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The process of canning soup was pioneered by Nicolas Appert in the early 19th century, originally for the French army, making it one of the first 'convenience foods'.
Full nutrition (USDA data · scales with serving)
| Water | 91.0 g |
| Energy | 37.0 kcal |
| Protein | 1.9 g |
| Total lipid (fat) | 1.2 g |
| Carbohydrate, by difference | 4.9 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 1.2 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 0.25 mg |
| Magnesium, Mg | 9.0 mg |
| Phosphorus, P | 28.0 mg |
| Potassium, K | 161 mg |
| Sodium, Na | 266 mg |
| Zinc, Zn | 0.43 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 1.3 ug |
| Vitamin C, total ascorbic acid | 5.2 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.66 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 8.4 mg |
| Vitamin B-12 | 0.13 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 47.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 473 ug |
| Carotene, alpha | 182 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 303 ug |
| Lutein + zeaxanthin | 43.0 ug |
| Vitamin E (alpha-tocopherol) | 0.18 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 3.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.37 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.03 g |
| SFA 16:0 | 0.22 g |
| SFA 18:0 | 0.11 g |
| Fatty acids, total monounsaturated | 0.48 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 0.43 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.15 g |
| PUFA 18:2 | 0.13 g |
| PUFA 18:3 | 0.02 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 | 4.0 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Latino, black bean soup — USDA does not publish this profile for Soup.
| Tryptophan | 0.04 g |
| Threonine | 0.17 g |
| Isoleucine | 0.16 g |
| Leucine | 0.32 g |
| Lysine | 0.27 g |
| Methionine | 0.10 g |
| Cystine | 0.04 g |
| Phenylalanine | 0.16 g |
| Tyrosine | 0.13 g |
| Valine | 0.20 g |
| Arginine | 0.35 g |
| Histidine | 0.09 g |
| Alanine | 0.35 g |
| Aspartic acid | 0.38 g |
| Glutamic acid | 0.72 g |
| Glycine | 0.58 g |
| Proline | 0.36 g |
| Serine | 0.20 g |
FAQ
Is canned beef soup a good source of protein?
It provides a modest amount of protein (about 2g per 100g), but it's not a high-protein food on its own. You would need to eat a large portion or pair it with other protein sources for a substantial meal.
How can I reduce the sodium in canned soup?
Choose 'low sodium' or 'no salt added' varieties. You can also pour the soup into a colander and rinse it briefly under cold water, though this may wash away some flavor. Adding fresh herbs or a squeeze of lemon can help boost taste without salt.
Can I use canned beef soup as a cooking ingredient?
Absolutely! It's a fantastic shortcut. Use it as a flavorful braising liquid for meats, a base for a quick stew, or to add depth to a pot roast or casserole.
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 0.37 kcal/g · 21% calories from protein · 0.9 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: 1.65 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.