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Reinventing Campbell's Soups at Home

Reinventing Campbell's Soups at Home



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Healthier, tastier versions of 7 classic Campbell's soups

You'll never go back to canned soup once you try this easy, slow-cooked version of split pea soup.

In the midst of cool weather, this is just what the doctor ordered — delicious soup served piping hot in a big bowl with some warm, crusty bread. And when it comes to ready-made soup, no brand is more iconic in the minds of Americans than Campbell's, despite competitors' best efforts in taste tests and advertising, the premise of which often revolves around superior taste, value, and sometimes nutrition.

Click here to see the Reinventing Campbell's Soups at Home Slideshow

But, deep down, as cooks, we all know that nothing beats homemade soup. While the convenience of popping open a can and heating up its soup-like contents is hard to beat, once the meal is down the hatch (or for the more discerning, halfway finished), a creeping sense of guilt and perhaps regret always comes around. Think of the salt — just a half cup of Campbell's condensed tomato soup contains 480 milligrams of sodium; 750 milligrams for broccoli cheese; and 890 milligrams for both chicken noodle and beef with vegetables and barley. Think of the additives — Campbell's cream of mushroom soup, for example, contains monosodium glutamate, better known as MSG (we can't fathom why since mushrooms and cream already taste pretty savory), and the tomato soup lists high-fructose corn syrup as its second ingredient. And don't get us started on mushy vegetables, noodles, or "meat."

So leave the cans on the shelf, and try making our quick, easy homemade versions instead. Not only do they taste better, but they're healthier, too.

Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.


Shepard’s Pie Recipe Done Two Ways

It’s super frustrating when you try to look up a recipe that would be easy to do using a slight mommy hack and you can’t find a thing on it so you just figure it out on your own. That is how this recipe was born and came to be known as the Campbell soup Shepard’s pie recipe. This can be done in two ways which are both very quick and easy.

Mainly it became this way due to not having a lot of time to cook in the evening so I came up with an easy crockpot part of the recipe to cut out time and make it taste delicious. You can also do this stovetop which turns out delicious as well and you don’t have to use Campbell’s soup.

It still goes in the oven and is covered with mashed potatoes and believe me it tastes amazing. I only believe in making food that tastes good otherwise what is the point?!

Here are both these amazing Shepard’s pie recipes I hope you love them as much as I do.


Tomato soup … in a cake? We tried the Campbell's recipe from 1949

There's a whole new — well, actually, old way — to use canned tomato soup, and it's rich in flavor and history.

Campbell's first published a recipe for tomato soup spice cake in The New York Times in 1949, but the dish later went on to become the first recipe to be distributed on a Campbell's can, appearing on labels in 1960.

Easy Tomato Soup Spice Cake

The recipe is simple: Combine a box of spice cake mix with a can of Campbell's tomato soup, eggs and water and bake at 350 F for 25 minutes. Frost with homemade or canned cream cheese frosting and your tomato soup cake is ready to serve.

Intrigued by this retro recipe, I tested out the Campbell's cake in my own kitchen. Boxed spice cake mix was hard to find in stores, so I followed Campbell's suggestion of taking a box of yellow cake mix and adding one tablespoon of cinnamon, 1/2 teaspoon of ground nutmeg and 1/4 teaspoon of allspice.

Once combined in my mixing bowl, the mixture smelled exactly like boxed spice cake mixes I've used in the past.

Dumping a can of tomato soup into such a sweet-smelling mixture seemed strange to me, and there was no disguising the fact that there was soup in the batter: My whole kitchen smelled as if I were warming tomato soup on my stove.

When I separated the batter into two round pans and loaded them into my oven, I was still a bit nervous: Each time I'd open the oven to check on the cakes, the strong scent of tomato soup wafted out.

However, when I removed the cakes from the oven and left them on the counter to cool, the tomato-y smell had disappeared. All that was left was the fragrant aroma of spice cake.

The cake, which I iced with store-bought cream cheese frosting in keeping with the recipe, was spiced perfection, with all the flavors I expected from a spice cake but a deepened level of flavor and moistness from the addition of the soup.

Campbell's told TODAY Food the recipe has maintained its popularity over the more than 70 years since it was first created. In fact, on the Campbell's Kitchen website, the original recipe and its variations receive nearly 65,000 views each year on average.

Campbell's has even modernized the vintage recipe a bit, offering an updated cupcake recipe (that can be used to make spiced waffles as well) on its website.


Homemade Oxtail Soup

Although the name implies otherwise, oxtails are beef tails (no specific breed of cow is used), and they happen to make the most delicious soup. While some people may balk at the idea of eating a cow's tail, this recipe may change their minds. Oxtail tastes like beef, but more specifically, like a more tender, silkier short rib in terms of texture. In fact, oxtail is often used on its own to make stock because it's such a gelatinous, rich meat.

It is believed that this oxtail soup recipe was created in the 1700s in London by French and Flemish immigrants. With their long cooking time and high-fat content, oxtails were traditionally a very cheap cut of meat meant to economize all parts of the animal. It's a dish that is made all over the world, from Korea, Indonesia, and Russia to Africa, Spain, Jamaica, and the American South.

The British recipe is made with onions, carrots, celery, and thyme. It does need a lot of time to simmer because of the fatty meat​, but requires little work. Once you taste the soup, you will see that the result is well worth it.


Getting serious

For all that, Campbell’s has had limited success to date online, with e-commerce accounting for about 4% of total food sales. While inevitably consumers most associate Campbell’s with its range of canned soups, the $8 billion turnover CPG company also owns a number of high-profile US food brands, including Pepperidge Farm, Bolthouse Farms, Swanson, Pace and Prego. It’s currently in the process of buying organic produce provider Pacific Food.

With that sort of retail portfolio on tap, Campbell’s has decided that the time has come to drill down on getting that 4% figure much higher. In its most public declaration of intent to date, the firm earlier this month announced that it has hired Shakeel Farooque as Vice President and Head of Digital and E-Commerce to lead the unit. Reporting in to Alexander, Faroque will head up a dedicated e-commerce unit representing all three Campbell divisions in North America.

Faroque’s background in e-commerce and retail is gold-plated. He was most recently SVP of e-Commerce at Kohl’s, instigating data analytics to understand consumer behaviors and heading up the design and execution of Kohl’s digital business strategy. He’s also done time at eBay, where he revamped the firm’s eBay Deals Program, tripling revenues in one year. He’s even got Amazon credentials, having led global strategic planning across the US, Europe and Asia.

In other words, this guy knows what he's doing. As Alexander observes:

It starts with talent. Shakeel is a builder of organizations, partnerships and solutions. That’s exactly what we need him to do here.

As outlined at Campbell’s recent investors meeting, the e-commerce strategy that Faroque is charged with delivering against is built around four specific objectives:

(1) Scaling digital marketing capabilities. This will involve investing in the creation and distribution of brand and product-specific content at more and more customer journey points. This will be supported by a revised marketing technology infrastructure that is built around building and maintaining consumer relationships. The third component will be an increased focus on data analytics with a view to understanding better the behaviors of Campbell’s consumers.

(2) Creating an integrated e-commerce approach. That means pulling digital marketing, sales, supply chain and e-commerce activities under one umbrella an having a unified worldview.

(3) Driving digital and e-commerce innovation. This will be achieved through the creation of an in-house Accelerator Unit with a “tech company mindset and a test-and-learn culture”. As well as assisting Campbell’s to scale its own digital capabilities and develop cross-portfolio e-commerce solutions, this Accelerator arm will also be charged with finding and incubating new business models and revenues streams across the Campbell’s estate.

(4) Developing a new supply chain model. This will underpin online commerce and has the flexibilty to support new channels and partners. The graphic below represents the vision here:


We made a ❠s meatloaf recipe from a Campbell's soup ad — and it was surprisingly good

Meatloaf is a versatile dish that can be served with all sorts of vegetable side dishes.

But a recently unearthed Campbell's tomato soup ad from 1966 suggests kicking your meatloaf dinner up a notch by rolling those vegetables up inside the meatloaf.

Redditor MarchKick, whose name is Katie, said she found the recipe in a Facebook group that shares vintage advertisements. When she saw the "Roll-in-one Meatloaf," she knew it was perfect fodder for the Old_Recipes subreddit.

"I thought it was funny," Katie told TODAY Food. "Everything back then was in a loaf or Jell-O. Food from back then really interests me, so I thought someone else might get a kick out of it as well."

The recipe, complete with several how-to photos, instructs home chefs to make their next meatloaf using Campbell's tomato soup and "Roll up your vegetable course in the loaf!"

"A new one-dish meat and vegetable dinner," the ad reads, "and soup makes it great!"

The recipe itself looked fairly straightforward: Standard meatloaf ingredients like egg, breadcrumbs, ground beef and minced onion are mixed with tomato soup, combined and flattened out into a 12- by 9-inch rectangle on a piece of wax paper.

Next comes the fun part: Frozen green beans are sprinkled onto the meat and pressed into the ground mixture, then the whole thing gets rolled up and cooked in a 350 F oven.

It was simple to assemble, and the recipe's advice to use the wax paper to help roll and shape the loaf was much appreciated — I'd have been devastated if my beautiful meatloaf creation fell apart during the rolling process.

While my meatloaf was baking for the first 40 minutes, I peeled and mashed some potatoes and baked some yeast rolls for side dishes. The whole thing was giving me serious '60s cafeteria vibes — in the best way possible.

After those initial 40 minutes of baking, more — you guessed it! — Campbell's tomato soup gets spread on top of the loaf, and the whole thing bakes for another ten minutes before it's ready to serve.

When the meatloaf was ready and I sliced into it, I couldn't believe how strangely beautiful the combination of perfectly cooked ground beef, bright green beans and red tomato soup looked together on the plate.

Dinner was delicious, and everyone in my family agreed that it was one of the best meatloaves we'd ever had — though my husband was quick to point out that that's not saying much since we aren't huge meatloaf-eaters.

Still, I was pleased with my Sunday dinner creation, and may even make it again on a chilly winter evening, as it was nostalgic comfort-food perfection.

Katie, the Redditor who shared this vintage delight, said she loves reading through old recipes, and so does her mother.

"She is the one that introduced me to looking into the past for some ideas," she said. "We have a cookbook my grandma got in the '70s that we regularly use and I also make a casserole sometimes that I got out of a cookbook published in the '50s."

But Katie admitted she hasn't made the recipe herself and probably won't, as she prefers meatloaf a certain way.

"I prefer barbecue meatloaf with the green beans on the side with some homemade mashed potatoes," she said.


Green Bean Casserole: The Thanksgiving Staple We Love — Or Loathe

Though it's considered a classic Midwestern dish, Green Bean Casserole was actually born in a Campbell's test kitchen in New Jersey 60 years ago. Love it or loathe it, the dish has come to mean more than just a mashup of processed food. Bill Hogan/TNS /Landov hide caption

Though it's considered a classic Midwestern dish, Green Bean Casserole was actually born in a Campbell's test kitchen in New Jersey 60 years ago. Love it or loathe it, the dish has come to mean more than just a mashup of processed food.

Move over, turkey. Step aside, stuffing.

Green Bean Casserole, an iconic Thanksgiving dish, turns 60 years old this year, and it's as popular as ever.

Love it or loathe it, the classic Midwestern casserole has come to mean more than just a mashup of processed food sitting next to the mashed potatoes.

"Green Bean Casserole in the Midwest seems to be, in many contexts, an unintentional performance of identity, but at other times a very purposeful expression of local identity," says Lucy Long, a folklorist, Bowling Green State University research associate and director of the nonprofit Center for Food and Culture.

Long, originally from the South, moved to Ohio 30 years ago and began noticing that the dish appeared on most Thanksgiving menus — crossing ethnic, religious and socioeconomic differences. She reported her findings in a 2007 academic paper, "Green Bean Casserole and Midwestern Identity: A Regional Foodways Aesthetic and Ethos."

Green Bean Casserole is part of the Midwest's "culinary universe," Long wrote, reflecting industrial agriculture, the bland food of our European ancestors and a fear of Mother Nature.

The classic Green Bean Casserole recipe consists of just five ingredients, along with a dash of black pepper. Peggy Lowe/Harvest Public Media hide caption

The classic Green Bean Casserole recipe consists of just five ingredients, along with a dash of black pepper.

Peggy Lowe/Harvest Public Media

"You can't romanticize nature out here," she says. "Nature is not necessarily your friend, particularly if you are a farmer. If you don't constantly keep your guard up, it can destroy everything."

I can't remember a time when my mom didn't serve Green Bean Casserole at Thanksgiving.

The recipe is simple — "open cans, mix, bake," as Long describes it. It can be found online, or on the back of products that sell like crazy at the holidays — canned cream of mushroom soup, canned green beans and yes, canned, fried onions.

I love the dish, but not everyone does. My sister, Paula Kellner, lives in Nebraska and hosts our family's Thanksgiving every year. Green Bean Casserole is always on the menu, but when I asked Paula if she liked it, she was succinct:

Dorcas Reilly, a now-retired home economist in the Campbell's Soup Co. test kitchen in New Jersey, created the iconic recipe for Green Bean Casserole in 1955. She's seen here at the Campbell's test kitchen in Camden, N.J., in 2005. Mel Evans/AP hide caption

Dorcas Reilly, a now-retired home economist in the Campbell's Soup Co. test kitchen in New Jersey, created the iconic recipe for Green Bean Casserole in 1955. She's seen here at the Campbell's test kitchen in Camden, N.J., in 2005.

Despite its status as Midwest holiday table staple, Green Bean Casserole didn't originate in the Midwest. Dorcas Reilly, a now-retired home economist in the Campbell's Soup Co. test kitchen in New Jersey, created it in 1955 after an Associated Press reporter called, asking for a vegetable side dish, said Jane Freiman, director of the Campbell's Consumer Test Kitchens.

The original recipe shows that Reilly considered using corn, peas and even lima beans. She finally settled on "Green Bean Bake." Reilly, who still lives in New Jersey, said in a Campbell's promotional video that she created it with home cooks in mind.

"We worked in the kitchen with things that were most likely to be in most homes," she said. "It's so easy. And it's not an expensive thing to make, too."

The dish is now served in 30 million homes on Thanksgiving, and gets 70 percent of traffic on Campbell's website, Freiman says.

"It's a universally loved American tradition," she says.

Cathy Swanson, cookbook editor for Betty Crocker and Pillsbury, expects a half-million hits online this week, most looking for classic Green Bean Casserole.

"I think we have 30 versions of the Green Bean Casserole," Swanson said. "We have ones that use frozen green beans, or fresh green beans. We have recipes that are done in the slow cooker. We have a cheesy version and a gluten-free version."

The original document from Campbell's test kitchen, written by Dorcas Reilly in 1955. Courtesy of Campbell's hide caption

The original document from Campbell's test kitchen, written by Dorcas Reilly in 1955.

I even found a recipe for a paleo version. Most of the dozen people I asked about Green Bean Casserole laughed at the dish's enduring popularity. And some said their foodie families would never stand for such processed food on their plate.

Much like Paula, my other sister, Ann Mausbach, also hates Green Bean Casserole and prefers to roast fresh green beans. Yet Ann says she still loves the idea of that communal casserole.

"It reminds you of home," Ann said. "I would associate it with Mom and, well, my family. I don't make it myself." So when she sees a casserole on the table, she says, "it's a good sign — like, 'Oh, I'm going to be with people I love.' "

As for my investigation, the dish came out much like the recipe said it would, "hot and bubbly." It was also creamy and comforting and a little crunchy.

So take that, roasted root vegetables and cranberry chutney and all you other sophisticated side dishes. At 60 years old and counting, Green Bean Casserole is here to stay.

Peggy Lowe is a reporter for Harvest Public Media, a public radio reporting collaboration that focuses on agriculture and food production.


5 Ingredient Loaded Potato Soup

Great as a base in our own warm recipes, Campbell’s® Condensed Cream of Chicken Soup has no artificial flavors, colors or preservatives. Along with Campbell’s® Condensed Cream of Mushroom Soup, it’s what I remember my mom using in our favorite recipes growing up. As well, Swanson® is America’s #1 selling broth that proves not every broth is made equal. Swanson® Chicken Broth is 100% natural with nothing artificial added.

Campbell’s® Condensed Cream of Chicken Soup in 10.5 oz cans and 6 pack of Swanson® Chicken Broth in 32 oz cartons on our latest trip to Sam’s Club. These ingredients are the flavorful base in our super simple 5 Ingredient Loaded Potato Soup recipe, with plenty left over to share.

If you need a quick idea when family’s on the way from the cold of winter to spend the holidays, warm them up with our Loaded Potato Soup recipe. It’s a great starter course for mealtime spent together and comes together in a matter of minutes.

Three cans of Campbell’s® Condensed Cream of Chicken Soup along with 1 32 oz box of Swanson® Chicken Broth.

Then, peel and dice 4 large potatoes. We used Russet potatoes, because they happened to be on sale. You’ll also need 1 medium onion and 1 teaspoon of minced garlic.

Simmer that all together until the potatoes are tender and the soup has thickened. About an hour.

I also like to make sure we have a variety of toppings for our Loaded Potato Soup. Our favorites include crumbled bacon, sour cream, shredded cheese, and diced green onions. And crackers. Personally, I can’t eat soup without crackers.

Then, make sure others stay warm, too, with what’s left over. Food banks and homeless shelters need all the help they can get this time of year. Gather the unopened cans and cartons, or even left over made soup, and offer them to those who need it most this time of year.

Warmed from the inside. Now that’s good soup, and a perfect start to the holidays. Find more Campbell’s® Cream Soups and Swanson® Chicken Broth holiday recipes and inspiration here.


Instant Pot Potato Soup

The Spruce Eats / Leah Maroney

This Instant Pot potato soup recipe is quick and delicious. The potatoes are cooked in a flavorful creamy broth accented with garlic, shallots, and thyme. By using the Instant Pot, it's ready in 30 minutes. Give it that loaded baked potato feel by topping each bowl with bacon, cheddar, chives, and sour cream.

This dish is hearty enough to work as a main, especially when served with crusty bread. It's also an excellent side for a larger meal, and fantastic alongside roasted meats.


Recipe Summary

  • 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium)
  • 1 cup milk
  • 2 cups frozen peas
  • 2 (10 ounce) cans tuna, drained
  • 4 cups hot cooked medium egg noodles
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter, melted

Stir soup, milk, peas, tuna and noodles in 3-quart casserole.

Bake at 400 degrees F for 30 minutes or until hot. Stir.

Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.

For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole.

For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna.


Campbell’s Cream Of Chicken Soup Recipes – Ingredients And Directions

A Homemade Cream of Chicken Soup is completely incomparable to the canned stuff. It means that it is healthier and full of vitamins. Because all the ingredients are natural and not chemicals mix it. Hence, every person can use it at any age of period. It’s silky and thick, and it tastes real. Also, very simple to make, this one is sure to become a favourite. But the difficulty is how to make it at home. So, don’t worry about it. Because you are lucky if you are here. In this article, we discuss Campbell’s cream of chicken soup recipes. That is more helpful for you. We help you to make it at home.


Watch the video: Theres Something You Should Know Before Buying Campbells Soup (August 2022).