Here's a little trick to cut the sodium. Slice a potato (any kind except sweet potatoes), and put it into the soup. Cook until the potato is done. Remove the potato and discard it. The potato will soak up some of the excess salt in the soup. This works for soup, beans, or anything else that has a liquid base that is too salty. There will be a little starch leach out of the potato into the liquid, but it won't be enough to cause any extreme changes in taste or consistancy.