What Is Soup, Bean with Pork, Canned, Condensed? Origin and Varieties
Soup, bean with pork, canned, condensed is a classic convenience food category widely distributed in grocery aisles across the United States and many other countries. Unlike fresh soups made at home from raw ingredients, condensed canned soups are manufactured under controlled conditions and vacuum sealed to extend shelf life. Historically, the rise of canned soups dates back to the early 20th century, when Campbell’s and other companies pioneered heat‑processing techniques that allowed soups to be stored without refrigeration. This innovation was pivotal during wartime and for American households that needed quick, shelf‑stable meals. The base of this specific soup is typically mature beans — often navy, great northern, or pinto beans — that are fully cooked then combined with tender pork pieces or flavoring extracts. Some formulations include additional seasonings such as onions, garlic, tomato paste, and spices to deepen flavor. Unlike ready‑to‑serve soups, condensed soups require dilution with an equal volume of water or broth before heating and consumption. This distinction improves portability and reduces shipping weight. Varieties of bean‑and‑pork soups range from Northern bean to baked bean styles, and not all are identical in nutrient makeup. Some products incorporate molasses or sweeteners for a sweeter profile (similar to traditional baked beans), while others emphasize savory herbs and vegetables. Because these products are processed, their texture is consistent from can to can and they often appeal to consumers seeking reliable taste and convenience. In culinary terms, this soup is part of a broader group of legume‑based soups, beloved in many cultures for heartiness and satiety. In the U.S., bean soups are linked to both New England and Midwest comfort food traditions, where slow‑cooked beans with ham or pork are a staple winter dish. However, the condensed canned version was developed to save time and effort for modern busy lifestyles. From a commercial perspective, packaging innovations (such as BPA‑free linings and reduced‑sodium options) continue to evolve in response to consumer demand. Despite its convenience and ubiquity, it’s important to recognize that condensed canned soups like this are processed foods. Processing serves the dual role of preservation and flavor enhancement but also contributes to higher sodium levels compared with homemade soups. Nonetheless, when used judiciously within a balanced diet, this soup can be a source of fiber, plant-based protein, and minerals. Understanding the origins, varieties, and preparation methods helps consumers make informed choices that align with nutrition goals.
Nutrition Profile: A Detailed Breakdown
To understand the nutritive value of soup, bean with pork, canned, condensed, we must look beyond basic calories and consider what each macronutrient contributes and how it compares to other foods. According to USDA FoodData Central, 100 g of this soup provides 129 kcal, composed of approximately 5.88 g of protein, 4.42 g of fat, and 16.97 g of carbohydrates, beyond the 5.9 g of dietary fiber it delivers. This means roughly 72% of its weight is water, consistent with most soups. This water content contributes to volume and satiety without added calories. 2. Heart Health via Cholesterol and Blood Pressure Regulation: The soluble fiber fraction in beans binds bile acids, which can help reduce LDL cholesterol levels. Numerous meta‑analyses in journals like the American Journal of Clinical Nutrition have confirmed that legume‑based diets lower total and LDL cholesterol by meaningful margins when compared to low‑fiber diets. Though the canned soup’s sodium content may offset some cardiovascular benefits, pairing it with low‑sodium foods, vegetables, or whole grains attenuates this risk. Moreover, beans provide potassium and magnesium, which are linked with blood pressure moderation. 3. Protein Complements Muscle Repair: The combined protein from beans and pork offers essential amino acids needed for muscle protein synthesis, particularly post‑exercise or in aging populations where preserved muscle mass is crucial. Dietary protein plays a role in satiety and weight management as well, helping individuals feel full longer. 4. Micronutrient Support: Ingredients in this soup contribute micronutrients like iron, zinc, and selenium, which have roles in immune function and antioxidant defense. Iron supports oxygen transport; zinc supports immune responses; selenium plays a role in thyroid function and antioxidant enzymatic systems. 5. Practical Diet Quality: From a dietary quality perspective, ready‑to‑eat soups like this provide practical access to legumes — especially for individuals who may not regularly cook dried beans. The convenience factor is nontrivial, as greater consumption of nutrient‑dense foods correlates with healthier overall patterns. 6. Satiety and Weight Management: High fiber and moderate protein contribute to longer satiety periods, which may help with appetite regulation and weight management when integrated into a calorie‑controlled diet. Research indicates that diets emphasizing legumes are associated with modest weight loss or maintenance compared with legume‑poor diets. It’s important to contextualize these benefits: while the beans in this soup offer well‑established health advantages, the overall impact on health depends on preparation, portion size, and overall diet quality. For instance, consumption alongside fresh vegetables and low‑sodium items amplifies benefits, while frequent reliance on high‑sodium processed foods could hinder cardiovascular goals.
❤️ Health Benefits
Supports Digestive Regularity
High soluble and insoluble fiber from beans increases stool bulk and supports gut microbiome diversity.
Evidence: strongHelps Lower LDL Cholesterol
Soluble fiber binds bile acids, leading to increased excretion and lower LDL cholesterol.
Evidence: strongSupports Blood Sugar Control
Fiber slows glucose absorption, reducing postprandial blood glucose spikes.
Evidence: moderateProvides Essential Micronutrients
Beans and pork supply minerals like iron and zinc needed for immune function and energy production.
Evidence: moderate⚖️ Comparisons
Vs. Homemade Bean Soup
Homemade can have similar macronutrients but typically **much lower sodium** and higher fresh vegetable vitamins.
Vs. Ready to Serve Low Sodium Bean Soup
Low‑sodium ready‑to‑serve options reduce salt but may have diluted flavor.
🧊 Storage Guide
❄️
Fridge
3–4 days after opening
🧊
Freezer
1–2 months
⚠️ Signs of
Spoilage:
- smell: Sour or off odor
- visual: Mold, Separation with unusual color
- texture: Slimy or foamy surface
- when to discard: Any of above present
👥 Special Considerations
elderly
Why: Cardiovascular risks linked to sodium.
Recommendation: Prefer low‑sodium options.
athletes
Why: Supports recovery but monitor sodium depending on sweat loss.
Recommendation: Good source of quick carbs and protein.
children
Why: High sodium not ideal for young children.
Recommendation: Limit portion size.
pregnancy
Why: Provides protein and fiber but monitor sodium.
Recommendation: Consume occasionally with low‑sodium balance.
breastfeeding
Why: Provides calories and nutrients for lactation.
Recommendation: Include as part of balanced diet.
🔬 Detailed Nutrition Profile (USDA)
Common Portions
1.00 can 11.5 oz
(326.00g)
0.50 cup
(130.00g)
1.00 can 11.5 oz
(326.00g)
0.50 cup
(130.00g)
| Nutrient | Amount | Unit |
|---|---|---|
| Water | 70.1700 | g |
| Energy | 129.0000 | kcal |
| Energy | 540.0000 | kJ |
| Protein | 5.8800 | g |
| Total lipid (fat) | 4.4200 | g |
| Ash | 2.5700 | g |
| Carbohydrate, by difference | 16.9700 | g |
| Fiber, total dietary | 5.9000 | g |
| Total Sugars | 3.0000 | g |
| Calcium, Ca | 60.0000 | mg |
| Iron, Fe | 1.5300 | mg |
| Magnesium, Mg | 33.0000 | mg |
| Phosphorus, P | 98.0000 | mg |
| Potassium, K | 375.0000 | mg |
| Sodium, Na | 672.0000 | mg |
| Zinc, Zn | 0.7700 | mg |
| Copper, Cu | 0.3000 | mg |
| Manganese, Mn | 0.5000 | mg |
| Selenium, Se | 6.4000 | µg |
| Vitamin C, total ascorbic acid | 1.2000 | mg |
| Thiamin | 0.0650 | mg |
| Riboflavin | 0.0250 | mg |
| Niacin | 0.4210 | mg |
| Pantothenic acid | 0.0700 | mg |
| Vitamin B-6 | 0.0310 | mg |
| Folate, total | 24.0000 | µg |
| Folic acid | 0.0000 | µg |
| Folate, food | 24.0000 | µg |
| Folate, DFE | 24.0000 | µg |
| Choline, total | 26.7000 | mg |
| Vitamin B-12 | 0.0300 | µg |
| Vitamin B-12, added | 0.0000 | µg |
| Vitamin A, RAE | 34.0000 | µg |
| Retinol | 1.0000 | µg |
| Carotene, beta | 336.0000 | µg |
| Carotene, alpha | 118.0000 | µg |
| Cryptoxanthin, beta | 0.0000 | µg |
| Vitamin A, IU | 662.0000 | IU |
| Lycopene | 5946.0000 | µg |
| Lutein + zeaxanthin | 9.0000 | µg |
| Vitamin E (alpha-tocopherol) | 0.8700 | mg |
| Vitamin E, added | 0.0000 | mg |
| Vitamin D (D2 + D3), International Units | 0.0000 | IU |
| Vitamin D (D2 + D3) | 0.0000 | µg |
| Vitamin K (phylloquinone) | 2.4000 | µg |
| Fatty acids, total saturated | 1.1400 | g |
| SFA 4:0 | 0.0000 | g |
| SFA 6:0 | 0.0000 | g |
| SFA 8:0 | 0.0000 | g |
| SFA 10:0 | 0.0200 | g |
| SFA 12:0 | 0.0100 | g |
| SFA 14:0 | 0.0500 | g |
| SFA 16:0 | 0.7000 | g |
| SFA 18:0 | 0.2800 | g |
| Fatty acids, total monounsaturated | 1.6200 | g |
| MUFA 16:1 | 0.0700 | g |
| MUFA 18:1 | 1.5200 | g |
| MUFA 20:1 | 0.0000 | g |
| MUFA 22:1 | 0.0000 | g |
| Fatty acids, total polyunsaturated | 1.3600 | g |
| PUFA 18:2 | 1.0200 | g |
| PUFA 18:3 | 0.3300 | g |
| PUFA 18:4 | 0.0000 | g |
| PUFA 20:4 | 0.0000 | g |
| PUFA 20:5 n-3 (EPA) | 0.0000 | g |
| PUFA 22:5 n-3 (DPA) | 0.0000 | g |
| PUFA 22:6 n-3 (DHA) | 0.0000 | g |
| Cholesterol | 2.0000 | mg |
| Tryptophan | 0.0620 | g |
| Threonine | 0.2430 | g |
| Isoleucine | 0.2870 | g |
| Leucine | 0.4840 | g |
| Lysine | 0.4000 | g |
| Methionine | 0.0740 | g |
| Cystine | 0.0650 | g |
| Phenylalanine | 0.3280 | g |
| Tyrosine | 0.1760 | g |
| Valine | 0.3230 | g |
| Arginine | 0.3080 | g |
| Histidine | 0.1530 | g |
| Alanine | 0.2930 | g |
| Aspartic acid | 0.6580 | g |
| Glutamic acid | 1.0830 | g |
| Glycine | 0.2840 | g |
| Proline | 0.2650 | g |
| Serine | 0.2900 | g |
| Alcohol, ethyl | 0.0000 | g |
| Caffeine | 0.0000 | mg |
| Theobromine | 0.0000 | mg |
Source: USDA FoodData Central (FDC ID: 171142)
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