When people discuss how much salt must be added to the water in order to boil pasta one of the arguments that support a more generous use of sodium chloride sounds like this: who cares? It ends up in the drain anyway! Well, not exactly, but there is some truth in that. You will not be consuming all the salt you have added to that big pot of spaghetti. The situation is drastically different when it comes to salt being added to soups. Partially, this is what makes soups so great — you get to keep and enjoy most of the nutrients that you put in. If salt is not the kind of nutrient that you want in your system some adjustments need to be made.
It is rather obvious that you should simply put less or no salt in your home made soups. It is also fairly clear that you should add spices such as onion, pepper etc. But here is an interesting piece of information that might help you improve the taste of your home made dishes. According to a study (Gillette M. Flavor effects of sodium chloride. Food Technology. 1985;39(6):47–52), when salt is added to a soup it affects taste qualities other than just plain saltiness: thickness, fullness, and overall balance. In other words, if you exclude salt from your recipe, you might want to add something that not only addresses the resulting lack of flavor, but also the texture of the dish. Consider using starch, flour, or some product specifically designed to improve the thickness of soups and gravies, such as Wondra.
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