For quite a few years after college while I was in graduate school, I worked at both a health food store and a nutritional supplements store. I’ve always been very interested in health & fitness while I worked in those stores, I spent a lot of time reading the magazines and books on the shelves. I learned a lot while I was there and one of the main topics I read about often was heart health.
Many of our customers came into the stores with a variety of ailments and they wanted recommendations on what they could do to live healthier. One recommendation I would often make is to keep an eye on their sodium levels. Sodium surprisingly turns up in more places than you’d think. In fact, it even tricked me once and I consider myself pretty health conscious.
A few years ago I was trying to lose a few extra pounds. It was winter and I was really enjoying soup. I figured since soups were packed full of meats and veggies, they would be a good nutritional choice. I bought a variety of soups from the supermarket and ate them for lunch and dinner for a few days. I kept waiting for the weight to fall off but instead I started getting really bad headaches and felt sluggish. I couldn’t figure out why, I was working out and eating healthy – or so I thought.
A week of this went by before I decided to actually read the labels of the soup cans I was getting two meals a day from. I was blown away by the sodium levels in the soup. I immediately switched to sandwiches and salads and felt much better.
It was great lesson and now I read all labels all the time. That’s why I like Campbell’s Healthy Request line. They are soups that are certified by the American Heart Association. This means this line of soups have been verified to meet the American Heart Association’s criteria for fat, saturated fat, trans fat, and cholesterol. I was also pleased to learn these soups have been controlled for sodium.
Recently I decided to use Campbell’s Healthy Request Tomato Soup and Pepperidge Farm Whole Grain Dark Honey & Wheat Bread to make Tomato Soup with Grilled Cheese Croutons. I made sure the cheese was low fat and used it sparingly. Just enough to give the croutons a nice cheesy flavor.
I have to say that while I’ve often eaten tomato soup with grilled cheese I never made the grilled cheese into croutons before. This was a first for me and it won’t be a last. It was delicious and so easy. I simply made the grilled cheese in the traditional way and then cubed it and put it in the soup. It was a warm and delicious winter meal that I can’t wait to make again.
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This is a sponsored conversation written by me on behalf of the Campbell Soup Company’s Address Your Heart initiative. The opinions, text, and images are all mine.