home made soup

Home-made soup has real vegetables, which have real fibres - and celery is one of the most fibrous vegetables out. I agree with previous posters that this is the cause of your problem. I don't think preservatives are the culprit.

Gradual acclimatisation could be your answer.

I would guess that the natural fibre in your veg soup is throwing your digestive system into overdrive.

Try adding a small amount of vegetables to tinned soup to begin with and then increase the amount until you can tolerate home-made soup.

I buy Polish sourdough bread from a local supermarket as all the usual mass produced 'Chorleywood Process' breads cause painful bloating.

I do usually include potato in the vegetable soup. I've started to wonder if the boullion stock powder is to blame. I'm assuming it will have some preservative in it and I know that if I eat much bread it upsets my digestive system. No doubt someone will come on to say it is a wheat sensitivity but many years ago I spent some time in Denmark where I found the bread didn't upset me. My son told me the Danes used preservative free flour to make their bread thus I extrapolated that it was the preservatives in the flour rather than the wheat which I reacted badly to. I may be totally wrong of course but it works for me

"Real" vegetables instead of processed, I suppose. It's the fibre without all the added starch and other gunk you can read about in the minuscule small print on the label. Does the same happen if you add a potato to the vegetables you use? I make all our soups and either our digestive systems have got accustomed to it, or including a spud makes a difference.

Well rojon celery has lots of fiber and water. I'm sure any soup you make would have much more fiber than supermarket soup.