Soup, tomato beef with noodle, canned, condensed
Whole food · Soups, Sauces, and Gravies
Photo: Wikipedia
This is a classic, shelf-stable canned soup that reconstitutes into a hearty, savory bowl of tomato-based broth with tender beef chunks and soft egg noodles. Its taste is a comforting blend of tangy tomato, umami-rich beef, and starchy noodles, with a texture that ranges from smooth broth to pleasantly chewy. Nutritionally, it provides a quick source of energy from carbohydrates and a modest amount of protein, all within a relatively low-calorie base.
Calorie split: 13% protein · 60% carbs · 27% fat
↓ Full nutrition💚 Why it's loved
People love it for its nostalgic, comforting flavor that evokes home-style cooking with minimal effort. Its convenience and familiar taste make it a reliable go-to for a quick, warming meal.
⚠️ Watch-outs & how to enjoy it better
The condensed format often means high sodium content, which can contribute to water retention and is a concern for those monitoring blood pressure. Additionally, the refined noodles can cause a rapid blood-sugar spike. To counteract these, pair a smaller portion with a fresh, leafy green salad or a side of steamed vegetables to add volume and fiber, and consider using only half the can with added water to control sodium intake.
Key benefits
- Provides a quick, convenient source of energy (112 kcal per 100g).
- Contains a balance of macronutrients: protein, carbs, and fat.
- Offers a serving of dietary fiber (1.2g per 100g).
- Shelf-stable format allows for long-term pantry storage.
- Serves as a versatile base for quick meals or snacks.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'condensed' label means you're meant to add water (usually one can's worth) to reconstitute it, a process pioneered by the Campbell Soup Company in the late 19th century to reduce shipping weight and cost.
Full nutrition (USDA data · scales with serving)
| Water | 74.1 g |
| Energy | 112 kcal |
| Energy | 469 kj |
| Protein | 3.5 g |
| Total lipid (fat) | 3.4 g |
| Ash | 2.1 g |
| Carbohydrate, by difference | 16.9 g |
| Fiber, total dietary | 1.2 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 0.89 mg |
| Magnesium, Mg | 6.0 mg |
| Phosphorus, P | 45.0 mg |
| Potassium, K | 176 mg |
| Sodium, Na | 731 mg |
| Zinc, Zn | 0.60 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.20 mg |
| Selenium, Se | 4.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.07 mg |
| Niacin | 1.5 mg |
| Pantothenic acid | 0.15 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 15.0 ug |
| Folic acid | 9.0 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 21.0 ug |
| Vitamin B-12 | 0.15 ug |
| Vitamin A, RAE | 21.0 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 425 iu |
| Vitamin E (alpha-tocopherol) | 0.62 mg |
| Alcohol, ethyl | 0.00 g |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.3 g |
| SFA 14:0 | 0.07 g |
| SFA 16:0 | 0.70 g |
| SFA 18:0 | 0.43 g |
| Fatty acids, total monounsaturated | 1.4 g |
| MUFA 16:1 | 0.10 g |
| MUFA 18:1 | 1.2 g |
| Fatty acids, total polyunsaturated | 0.54 g |
| PUFA 18:2 | 0.46 g |
| PUFA 18:3 | 0.07 g |
| Cholesterol | 3.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.03 g |
| Threonine | 0.11 g |
| Isoleucine | 0.14 g |
| Leucine | 0.23 g |
| Lysine | 0.19 g |
| Methionine | 0.07 g |
| Cystine | 0.04 g |
| Phenylalanine | 0.14 g |
| Tyrosine | 0.09 g |
| Valine | 0.15 g |
| Arginine | 0.14 g |
| Histidine | 0.08 g |
| Alanine | 0.16 g |
| Aspartic acid | 0.26 g |
| Glutamic acid | 0.98 g |
| Glycine | 0.17 g |
| Proline | 0.23 g |
| Serine | 0.13 g |
FAQ
How does the nutrition change when prepared?
The values are for the condensed soup. When prepared with water (typically 1:1 ratio), the calories, protein, carbs, and fat per serving are roughly halved, while the sodium content per volume decreases but remains significant.
Is this soup a good source of protein?
It provides a modest amount of protein (3.55g per 100g condensed), but it is not considered a high-protein food. For a more protein-rich meal, consider adding extra lean beef, beans, or serving with a protein side.
Can I use this as a base for other recipes?
Absolutely. It's excellent as a quick base for stews, casseroles, or pasta sauces. You can enrich it by sautéing fresh vegetables, adding herbs, or stirring in cooked meat or legumes.
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 1.12 kcal/g · 13% calories from protein · 1.2 g fiber · 0.0 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: 4.15 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.