Not to promote a life of soup making to people with hypertension (I am one of those) - but if you do ever think of doing that, it gets to be fun and rewarding.
I agree on canned soup and salt, Phoenix. I make a lot of soup, even in summer, since I too love soup, and have now done this for decades, but it is sort of a rigamarole. Since I live alone now, I make more at a time than I can sanely devour, so my refrigerator becomes something of a soup ingredient supply house and soup finished product storage facility.
But, the bennies are that I control the ingredients. I can use a low salt packaged broth and dilute that so that salt per volume is less. Or I can even use no
broth. I can use fresh or frozen veggies with no salt in them. I can add spices of my choice for extra flavor.
And when I do use canned goods, tomatoes, for example, I pick the ones with low percentage of sodium and
carbs/sugar content.. If I use canned beans, which often arrive with a lot of sodium, I rinse them like crazy. Natch, using dried beans to start with is better in many ways, but is more work in the kitchen.
I've learned a few things over my soup years, like adding cabbage, if I do, only toward the end and never boiling the soup with cabbage in it - not that I boil soup on purpose anyway (it's said that the sulfurous business starts at seven minutes - I'll have to look that up once more). I'm still a meat-eater, if not one with my old major meat fiend instincts, so I often add fresh sausage of some sort, preferably one of the many choices from a local butcher shop called Keller's. The fresh sausage doesn't take very long to cook in simmering soup. I've learned about what the italians call "battuto" and the french call, I think, miripoix - to start by sauteing some onions and depending on what you like, some sliced or diced carrots, and some diced celery, and that's where I also add garlic since I love it - before adding the main liquid and other ingredients.
Anyway, once the soup is made, I can freeze some of it if there's a lot. I don't have to cook it on the stove again, just microwave individual bowls' full.
So, I can make just about any kind of soup or chowder, including some no one's every heard of - what I call 'refrigerator soup, or kitchen soup'. There's even a bread soup, another italian recipe.
(What a proselytizer...)
(today I have a leftover cooked sausage and leftover rice - so I'm doing a soup with onions, garlic, celery, sauteed swiss chard, canned tomatoes, and maybe some pinto beans or frozen peas - with the sausage and rice added last.)