Progresso Light Homestyle Vegetable and Rice
Calories: 60 Total Fat: 0 g Carbs: 14 g Protein: 2 g Fiber: 4 g Sodium: 830 mg
As close to homemade as you can get, Progresso Light Homestyle Vegetable and Rice is a tasty blend of wild rice, carrots, red bell peppers, and celery. Plus, with just 60 calories per serving, it’s as lean a soup as you’ll ever find.
Healthy Choice Italian Style Wedding Soup
Calories: 130 Total Fat: 2.5 g Carbs: 17 g Protein: 10 g Fiber: 4 g Sodium: 440 g
Pardon the pun, but this Italian wedding needs to be called off. Between the toofirm meatballs, the vile, squishy pasta nuggets, and a broth that resembles the runoff from boiled spinach, there’s absolutely nothing redeeming about this union.
Amy’s Low Fat Soups No Chicken Noodle
Calories: 90 Total Fat: 3 g Carbs: 12 g Protein: 5 g Fiber: 2 g Sodium: 540 g
We appreciate Amy’s efforts to be organic, but this mess of a meal could benefit from a few preservatives. The mushy “noodles” disintegrate on contact with your tongue, and the tofu masquerading as chicken tastes like cat food.
Progresso Light Southwestern- Style Vegetable
Calories: 60 Total Fat: 0 g Carbs: 12 g Protein: 3 g Fiber: 4 g Sodium: 840 g
Serve this stuff with nachos, because it tastes just like salsa. This refreshing take on traditional vegetable soup has a great consistency and a delicious spicy flavor, and it’s loaded with plenty of corn, tomatoes, and black beans to fill you up.
Health Valley Organic Lentil Soup
Calories: 130 Total Fat: 1.5 g Carbs: 25 g Protein: 9 g Fiber: 8 g Sodium: 480 g
One word: no. Health Valley Organic Lentil Soup is like pork and beans minus the pork. And the spices and the flavor. Think refried beans mixed with about a gallon of water. And even that would be preferable to this lentil/bean-juice mess.
Campbell’s Chunky Healthy Request Vegetable Beef
Calories: 110 Total Fat: 2 g Carbs: 17 g Protein: 7 g Fiber: 3 g Sodium: 480 g
Thick like a stew, Campbell’s strikes just the right blend of hearty, tender cuts of meat and big chunks o’ veggies. Combine that with large, robust spices, and it’s easy to see why this soup was a favorite among our tasters.
Photo by Mark