I have a few different brands of canned soup in my pantry. I haven't bought any of them, PeppA and her mother get them. Off the top of my head, there's some chicken noodle, a can of clam chowder, and some beef stew. We also have some "instant" chicken noodle soup packages, some different flavors of Ramen noodles, etc.
I wholeheartedly agree with buckytom. Commercial soups, and just about all commercial "convience foods" are loaded with salt. I make a point to cook the food first, taste it, then add salt if needed.
I was heating some of the chicken noodle a couple weeks ago, and had to doctor it up with a little of my homemade chicken stock (which I keep frozen in ice cubes), pepper, thyme, and sage. I don't think I added any salt to it.
I also agree with buckytom and grumblebee about freezing soups. However, a word of advice: Don't freeze soups with diced potatoes. The potatoes don't thaw very well. I'm not sure about rice in soups either. Lately, I've taken to cooking rice separately of the soup, and adding it later. This keeps the rice from overcooking in the soup after I take it off the heat, and before I store it.
I prefer to freeze stuff in ziplock-type baggies, as you can squeeze out the air, and don't have much of a problem with freezer burn. I've been known to freeze about 2 qt of chili at a time in a gallon ziplock. I'm sure you can freeze a pint or soup in a qt-size baggie for a single serving.
As I mentioned with the chicken stock, I freeze my stock in ice cube trays. I do this with chicken, beef, and seafood.