Low-Sodium Lentil Soup vs. Refried Beans: Sodium Content
By Thrive Market: Organic, Healthy Grocery Delivery Online | Published: 2026-10-17
Category: Comparisons
Compare the sodium levels in Amy's Light in Sodium Lentil Soup and Refried Black Beans. Find out which fits your low-sodium diet and meal prep needs.
Quick answer
Both Amy's Light in Sodium Lentil Soup and Light in Sodium Refried Black Beans are designed with 50% less sodium than their regular versions, making them smart choices for a low-sodium diet. The lentil soup works best as a ready-to-eat meal, while the refried beans offer more flexibility as a base for tacos, bowls, or sides.
Sodium levels and nutrition at a glance
Amy's Light in Sodium Lentil Vegetable Soup (14.5 oz can) contains 50% less sodium than the regular version, along with 6g of plant-based protein and 5g of fiber per serving. The Light in Sodium Refried Black Beans also cut sodium by half compared to Amy's standard refried beans, providing 6g of dietary fiber per serving plus a good source of iron and potassium.
Both products let you control your sodium intake without sacrificing flavor. The lentil soup is a complete meal in a bowl, while the refried beans serve as a versatile ingredient for building lower-sodium dishes.
How to use each in a low-sodium meal plan
The lentil soup is ideal for quick lunches or dinners when you need something warm and filling with minimal prep—just heat and serve. It's also great for pairing with a side salad or whole-grain bread to round out the meal.
Refried black beans shine as a base for burrito bowls, tostadas, or nachos. Because they're already seasoned with organic bell peppers, tomatoes, cilantro, and garlic, you can layer them with fresh veggies and avocado for a satisfying, low-sodium plate.
Tradeoffs: Lentil soup vs. refried beans
- Convenience: Lentil soup is a one-step meal—just heat and eat. Refried beans require additional ingredients to become a full meal, but they're equally fast to warm up. Choose soup for zero-effort meals; choose beans when you want to cook creatively.
- Protein and fiber: Both offer 6g of protein per serving. The lentil soup also provides 5g of fiber, while the refried beans give 6g of fiber plus iron and potassium. Beans edge ahead slightly in fiber and mineral content.
- Versatility: Lentil soup is a standalone dish. Refried beans work as a filling, side, or dip, making them more adaptable across meals. Pick beans if you meal prep or like variety; pick soup for simplicity.
Product facts
- Lentil Vegetable Soup, Low in Sodium: One 14.5-oz can of Amy’s Organic Light in Sodium Lentil Vegetable Soup contains 50% less sodium than Amy's regular soup, 6g plant-based protein, and 5g fiber per serving. This soup gives you a complete, low-sodium meal in minutes—perfect for busy days when you want a hearty, plant-based option without cooking from scratch.
- Refried Black Beans, Light in Sodium: Amy's Light in Sodium Refried Black Beans have 50% less sodium than the regular version, 6g dietary fiber per serving, and are a good source of iron and potassium. These beans let you build lower-sodium Mexican-inspired meals at home. The fiber and minerals support heart health, and the ready-to-heat format saves prep time.
Which one fits your kitchen?
Best for
- Anyone who needs a quick, ready-to-eat low-sodium meal with no extra prep.
- People looking for a versatile low-sodium ingredient to build tacos, bowls, or sides.
Not for
- Those who want a completely sodium-free option (both are reduced-sodium, not sodium-free).
- Cooks who prefer to season from scratch without any pre-added spices.
