Campbell soups are reducing their sodium content to adhere to FDA guidelines that help in the effort of fighting childhood obesity. Its newer recipes call for a reduction of 45% in sodium.
http://www.newsoxy.com/campbell/soup-changing-12663.html
You should always watch your sodium consumption by reading food labels, and apply the +20% rule because food manufacturer are allowed that enormous margin of error (more like gap than a margin) on labeling ingredients.
