Why does canned soup have so much salt in it?

Answer by  willard (874)

Salt is often used as a preservative in food products, as it inhibits bacterial growth. It also lowers the freezing point of the water in the soup.

Answer by  jsreyher (49)

The Sodium is high for two reasons; preservatives and flavor. Higher Sodium allows the soup to stay on the shelf longer.

Answer by  step (309)

Salt is the preservative that allows the can to sit in your cupboard for years (also for taste). Try making your own soup, with practice it is just as easy.

Answer by  Anonymous

I like the convenience of a can of soup also. I drain most of the liquid from it and then add a little water and my own spices or just eat it with very little liquid. I figure this is cutting the salt way down.

Answer by  DouglasEarlClore (1236)

Salt is the cheapest and most effective perservative commonly in use in all canned goods. Sugar is another, but would tase awful in soup.