I have two old friend's, both fit and workout. One a man and one a lady; known each forever. Both love soup, both teach, both workout and both developed high blood pressure this summer. Both ate soup daily for lunch this summer.

Years ago both complained that canned soup lost it's taste, and I recommended they cook it 15 to 20 minutes on high and add water as needed (from what they both said) I guessed the canned soup makers were cooking everything separately to save money and adding everything together cold into the can; the soup needed to cook together to blend and flavor; it worked. Now they soup is tasting better and no longer needs further cooking; but both did not notice the salt content was increased! Adults are only supposed to ave 1500 mg of salt daily and canned soup many times has 800 mg a serving and 2 1/2 serving per can. Makers increased the salt content. Both are getting better and eating low sodium canned soup.