Use frozen, not canned vegetables to cut sodium

I added up the calories, nutrients, etc. for my own recipes and entered them in my nutrition tracker. What a shock! Although I add no extra salt, my own soups had more sodium than Campbell's--because I use bouillion and canned ingredients. Even switching to the low sodium broths didn't help all that much. I read a SparkPeople Article that suggested avoiding canned vegetables and beans and using frozen vegetables and dried beans instead. What a difference it made in the sodium count.

Source: http://www.sparkpeople.com/secrets.asp?tip=28426_use_frozen_not_canned_vegetables_to_cut_sodium

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