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Archive Home > 2009 > March > 17 > Soup for the heart

Soup for the heart

Roasted veggies bump up flavor, reduce sodium

By Jill Wendholt Silva / The Bulletin
March 17, 2009

My 10-year-old daughter, Daniela, would be content to slurp up bowls of steaming chicken noodle soup for dinner every night, if I let her.

Sadly, most canned soups are swimming in sodium. My daughter’s favorite national brand contains 960 milligrams per 1-cup serving, which....

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