Is Campbell’s Bean with Bacon Soup Actually Healthy? A Thorough Nutritional Analysis

As a long-time fan of Campbell’s Bean with Bacon soup, I was curious to take a closer look at whether this cherished canned soup lives up to its comforting, hearty image in terms of nutrition. This classic soup conjures up memories of snow days and sick days, steaming bowls warming cold hands and soothing sore throats. But in today’s era of clean eating and farm-to-table purism, many shoppers scrutinize packaged food labels with a more discerning eye. Does the nostalgic Bean with Bacon soup from Campbell’s deserve a place in the pantries of health-conscious eaters? I decided to investigate.

First let’s get familiar with the nutritional basics in a 1-cup serving of Campbell’s Bean with Bacon condensed soup

• Calories: 106
• Total Fat: 4.5 g
• Saturated Fat: 2.5 g
• Trans Fat: 0 g
• Cholesterol: 5 mg
• Sodium: 870 mg
• Total Carbohydrates: 18 g
• Dietary Fiber: 7 g
• Protein: 6 g

Digging into these numbers, a few health pros and cons emerge. First, the positives:

Fiber

With 7 grams of fiber per serving Bean with Bacon soup provides a solid dose of this beneficial nutrient. The dietary fiber comes mainly from the beans and vegetables used to make the soup. Fiber promotes good digestive health and makes you feel full. This soup provides 25% of the recommended daily value for fiber, making it an excellent source of fiber.

Protein

The 6 grams of protein in each serving also represents a nutritional plus. Protein from the beans and bacon keeps you feeling satisfied. Many canned soups fall short on protein so the hearty amount here distinguishes Bean with Bacon soup.

Iron and Potassium

Campbell’s Bean with Bacon soup provides 10% of the daily recommended amount of iron, along with 9% for potassium. Iron transports oxygen through the blood to all the tissues of the body. Potassium supports proper muscle function and heart rhythm. These minerals round out the nutritional highlights.

However, there are also some nutritional aspects of concern in Bean with Bacon soup:

Sodium

The biggest red flag is the very high sodium content. Each serving packs 870 milligrams of sodium, which adds up to 37% of the total daily recommendation. Consuming high sodium foods regularly can increase risk for hypertension and heart disease. The majority of the sodium comes from added salt and sodium-containing preservatives.

Saturated Fat

With 2.5 grams of saturated fat per serving, eating this soup frequently could have negative effects on cholesterol and heart health. To put this in perspective, the recommended limit for saturated fat is about 13 grams per day. The saturated fat mostly comes from the bacon.

Preservatives

Bean with Bacon soup contains chemical preservatives including potassium sorbate, sodium phosphates, and BHA. Some health-conscious consumers try to minimize or avoid these types of additives which prolong shelf life. Certain people could have sensitivities to these ingredients.

Added Sugars

Although not a huge source, the soup does contain added sugars in the form of corn syrup and regular sugar. Combined, a serving has 3 grams of added sugars that provide empty calories without nutrients.

Lack of Vitamins and Minerals

Apart from the potassium and iron, Bean with Bacon soup does not contain significant amounts of important vitamins and minerals. It would need to be paired with other nutritious foods to form a balanced meal.

Now, let’s discuss the actual ingredients that go into a can of Campbell’s Bean with Bacon condensed soup:

• Water
• Bacon (cured with water, salt, smoke flavoring, sugar, sodium nitrite)
• White Beans
• Modified Food Starch (corn, potato)
• Salt
• Sugar
• Potassium Chloride
• Yeast Extract
• Dipotassium Phosphate
• Dehydrated Potatoes
• Dehydrated Carrots
• Dehydrated Celery
• Dehydrated Onions
• Corn Syrup Solids
• Maltodextrin
• Vegetable Oil (corn, canola, soybean)
• Hydrolyzed Soy Protein
• Whey
• Potato Starch
• Turmeric
• Caramel Color
• Disodium Inosinate & Disodium Guanylate
• Potassium Sorbate and BHA (preservatives)
• Soy Lecithin

The extensive use of modified food starch, corn syrup solids, maltodextrin and dehydrated vegetables indicates that much of the original nutrition has been processed out. The long list of hard-to-pronounce chemicals also signals that this is far from a wholesome, nourishing soup.

After this comprehensive nutritional analysis, would I confidently deem Campbell’s Bean with Bacon soup a healthy choice? Unfortunately, no. The ample fiber and protein deserve a thumbs up, but the high amounts of sodium, saturated fat and chemical additives simply outweigh the positives. For the occasional indulgence, a small bowl of this creamy classic probably won’t do too much damage. But for regular nourishment, health experts recommend limiting processed foods overloaded with sodium, fat and preservatives.

That said, if you just can’t abandon your love affair with Campbell’s Bean with Bacon condensed soup, taking steps to add nutrition and reduce sodium could make it a somewhat healthier option. Try adding fresh chopped veggies like kale, tomatoes or carrots along with reduced-sodium chicken or vegetable broth to cut the intense saltiness. Pairing it with a fiber-rich salad and lean protein source also helps create a more balanced meal. Choosing lower-sodium soup and adding your own extra bacon allows you to control how much salt goes in. When buying canned soup, be sure to check labels and select options that are low in sodium and high in fiber, protein, vitamins and minerals from natural food sources.

At the end of the day, for me to enthusiastically endorse Campbell’s Bean with Bacon soup as a regular part of a healthy diet would require a recipe overhaul to significantly reduce sodium, preservatives and saturated fat while packing in more vitamins, minerals and high-quality natural ingredients. A homemade bean soup made with nutrient-rich whole foods allows you to customize nutrition on your terms. But when you crave that distinctive Bean with Bacon flavor, small occasional portions or creative ways to enhance the soup’s goodness can satisfy the urge without completely sabotaging healthy habits. In the soup aisle, our taste buds and nostalgia may keep pulling us back to Campbell’s classic, but nutrition facts push us to seek healthier alternatives most of the time.