home made soup

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

"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.

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

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.

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.