Campbells soups

15 years ago

Has anyone bought Campbell's condensed soup lately? Until recently, I've only bought the cream of...... soups, but to have something quick to heat up during our recent packing and getting ready to move, I bought several cans of soups. The first thing i noticed is boy, has the price gone up. but in opening them, like the vegetable beef, bean with bacon and broccoli cheese, they really are condensed. They are so thick, you really have to pry the contents out with a spoon. I remember when I bought them years ago there seemed to be equal amount of solid and juice. The flavors are good too, so they are a better value when I'm not paying for water.

Featured Answer

minnie_tx

15 years ago

I'm glad I'm not the only one. Just threw out a bowl of Campbell's chicken noodle soup had a few spoonfulls - tastless

Sort by:Oldest

Comments (24)

jannie
15 years ago
All Campbells soups are expensive these days-including my favorite, good old chicken noodle. Hate to spend close to two bucks for a simple can of soup. I did notice the condensed soups are thicker. Yes, good they took out the water and are delicious in recipes. Tonight I'm making tuna noodle casserole.
Jasdip
15 years ago
Campbell's is the only soup we buy, but I wait till it's on sale, usually for less than 50cents a can.

I use mushroom soup in my scalloped potatoes.
Related Discussions
Junk Train & Campbell in Washington State (Picture Heavy)
Q
Comments (12)
Boy, Kirk & Robert...looks like you both hit the JACKPOT..Miscellaneous assortment of mail and parcels piled in the aisle of a baggage car and requiring removal before the mail in the stalls can be "worked"...that's RR lingo! LOL! Looks like you've both kept that train a-rollin'! kirk...your blue bottle tree looks BEAUTIFUL in the snow even w/that "orange thing-y" hanging in it! LOL! Good to see JT pics, too! Looks like Campbell had a bear-able time! robert...nice salvagable stash, too! (>even though the pkg suffered a head-on collision! Kirk, maybe ? you can post & link this to nmmexico's original "Junk Train 2011 has left the station!" thread...so that your post here w/pics doesn't get lost on down the line...more RR lingo! This is GREAT fun! Jeanne S.
...See More
free Campbells soup tomato seed
Q
Comments (7)
ufseeds/Noah, This isn't the first time you've violated GardenWeb's policy by using the message board to advertise/link your product. It's no big deal to me, though I do find it bad form personally, no offense; and I'm not a board cop (here), just giving you a friendly heads up before the real board cops give you a not so friendly one. Also, us tomato dorks that hang out here have dozens of sites we trust for seed (some for free, thank you Trudi). We also trade among ourselves profusely (I have almost 100 varieties now and haven't spent $20, Lord help me); and many of us save our own seed to boot. This may seem like a great fishing hole for your new endeavor, but it really isn't. You'd probably do better in cooking forums or anywhere where your audience isn't educated like this one. And I do wish you luck. Your site looks nice. You have well over a 100 established competitors online though. Which is why it's best for GW not to allow free advertising on message boards. They'd all be here slipping links into the conversation like you. The ulterior motive is the bad form. Are you here to talk maters with us or sell us seed we can pretty find for free? It's hard to tell if you're linking to something you profit from. Make sense? To show I'm not really a jerk, a little help with some errors on your site. Cherokee Purple is not a cherry tomato. It's Rutgers, not Rutger. I see you're adding new seed rapidly. It's none of my business, and I'm all for free enterprise, but I do hope you take the time to truly educate yourself on your product rather than trying to become an order taker. Try not to plagiarize other companies' marketing blurbs too. As for Campbell's soup, they started making it in the 1880s nearly half a century before the Rutgers tomato was released in 1934. The original Rutgers was indeterminate and not likely a major soup crop for Campbell's despite the company's involvement in it's development. Rutgers was the most popular tomato for canning and making juice for some years, years ago, but the soup tomatoes have likely always been meatier Roma types and currently are proprietary hybrids like those in Milehighgirl's link. In the 40s Rutgers was 'improved' as a determinate, and then it became a major field crop worldwide, something that may have lasted about 3 decades, but not the duration of the 20th century as you'll read in many seed company blurbs. That's a bit of hype. With the advent of mechanized harvesters, Rutgers left the production fields and went into our nurseries and backyards. I dunno when, maybe Carolyn or someone else can date that event, but my guess is in the early 70s or perhaps sooner. This coming spring I'm trialing indeterminate Rutgers (Fedco Seeds claims they have the original strain from 1934) against saved seed from a confirmed 'improved' determinate (A Tomatofest plant). I've already started the seed and will report my results when I have them. Rutgers seed packs are currently a dime a piece at Rite Aid here.
...See More
Another soup disappointment
Q
Comments (34)
I don't think you have to retrain your tastebuds, nor do I think you don't like beans, just certain beans. Here are some of my favorite soups. When I left my parents house and went from Campbells soups to my own soups I thought I was in heaven. It just takes learning which soups you like. Mexican Chicken Corn Chowder (From Woodie) 1 -1/2 lb. boneless skinless chicken breasts 1/2 Cup chopped onion 1 to 2 garlic cloves minced 3 Tbl butter 1 Cup Good Chicken Broth 1 Tsp ground cumin 2 Cup half-and-half cream 2 Cup (8 oz.) shredded Monterey Jack or Cheddar cheese 1 Can (16 oz.) cream-style corn 1 Can (16 oz.) regular corn 1 Can (4 oz.) chopped green chilies undrained 1 Tsp hot pepper sauce (I use more) 2 medium tomatoes chopped Fresh cilantro or parsley optional Cut chicken into small, bite-sized pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.Add to pan along with cumin; bring to a boil. Reduce heat, cover and simmer for 5 minutes.Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato.Serve immediately; garnish with cilantro if desired.~ NOTE: original recipe called for 2 bouillon cubes disolved in 1 cup hot water ----------------------------------------------------------- Olive Garden Zuppa Toscana ½ lb. Hot Italian lean turkey sausage (2 lg links) 3 cups fat-free chicken broth 3 cups fat-free chicken broth 3 cups fat-free milk 2 Tbsp minced onion 1 Tbsp Hormel Real Bacon Pieces ¼ tsp. Salt dash of crushed red pepper flakes 1 medium russet potato 2 cups chopped kale Parmesan Cheese, shredded Saute the sausage until cooked. Combine the chicken broth, milk, onion, bacon pieces, salt, and pepper flakes and pour over the cooked sausage, over medium high heat. Quarter the potato lengthwise, then cut into ¼ inch slices. Add to the saucepan. When mixture begins to boil, reduce heat and simmer for 30 minutes. Add Kale to the soup and simmer for an additional 10-15 minutes. Add parmesan cheese to soup when serving. Serves 3 Posted by Marie26 ----------------------------------------------------------- In the soup below I omit the garbonzo's and kidney beans because I don't like them and also do not use the cream. In place of the omitted beans I add navy beans. Best Darn Minestrone Around Allrecipes 8 tablespoons butter 1 1/2 cups chopped onions 4 (14 ounce) cans chicken broth 4 (15 ounce) cans mixed vegetables, with liquid 2 (16 ounce) cans kidney beans, with liquid 2 (14.5 ounce) cans whole peeled tomatoes, with liquid 1 (16 ounce) package frozen chopped spinach 2 tablespoons tomato paste 4 1/4 teaspoons garlic powder 4 teaspoons dried parsley 1/2 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried basil 1 cup uncooked elbow macaroni 1/2 cup grated Parmesan cheese 1 cup canned garbanzo beans, drained 4 cups heavy cream 1/2 cup grated Parmesan cheese for topping Directions 1.In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours. 2.Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot. 3.Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese. Nutritional Information Amount Per Serving Calories: 558 : Total Fat: 38.7g : Cholesterol: 132mg ------------------------------------------------------- Ginger Won-ton Soup 4 oz lean ground pork ½ cup reduced fat ricotta cheese ½ tablespoon minced fresh cilantro ½ teaspoon black pepper 1/8 teaspoon Chinese 5-spice powder 20 Wonton wrappers 1 teaspoon oil 2/3 cup chopped red bell pepper 2 teaspoons grated fresh ginger 4 cans fat free chicken broth (or homemade is best) 4 teaspoons soy sauce 4 oz fresh sugar snap peas (optional) 1 or 2 cans baby corn (rinsed and drained) (optional) 4 green onions sliced Cook pork over medium high heat until no longer pink, cool slightly; stir in ricotta, cilantro, black pepper and 5 spice powder. Place 1 teaspoon in the center of each wonton wrapper. Fold and seal edges with water. Drop into slightly simmering water and cook until they come to the top; about 3 to 5 minutes. Drain and keep warm. Heat oil in large saucepan. Add bell pepper and ginger, cook 1 minute. Add chicken broth and soy sauce. Bring to a boil and add peas and corn. Simmer 4 or 5 minutes and add warm wontons. Pour into soup bowls and sprinkle with onions. Serves 4 -------------------------------------------------------- Malaysian Noodle Soup with Chicken 4 oz uncooked wide rice stick noodles 1 tablespoon canola oil 1 lb boneless, skinless chicken thighs cut in ¼ inch strips 2 tablespoons grated peeled fresh ginger 1 teaspoon ground cumin ¾ teaspoon fennel seeds, crushed 1/4 teaspoon ground cinnamon 3 garlic cloves, minced 1 star anise1-1/2 cups thinly sliced shiitake mushroom caps 1 tablespoon Thai fish sauce 2 14 oz cans fat free, low sodium chicken broth ¼ teaspoon fresh ground black pepper ¼ cup chopped green onions 1. Cook noodles according to package directions omitting salt and fat. Do not overcook because they will become mushy. 2. Heat oil in a large dutch oven over medium high heat. Add chicken and stirring constantly cook eight minutes or until browned. Remove ginger from the pan. Add ginger, cumin, fennel, cinnamon, garlic and star anise; cook 30 seconds stirring constantly. Stir in chicken, mushrooms, fish sauce, and broth, bring to a boil. Reduce heat, simmer 12 minutes. Discard star anise. Stir in pepper. Place ¾ cup noodles into each of 4 bowls. Ladle 1 cup of soup into each bowl. Sprinkle each bowl with 1 tablespoon onions. Yield: 4 servings Cooking Light Magazine Poblano Chicken Chowder 12 servings 1/4 cup olive oil 1 large carrot, finely minced 2 large onions, finely minced 1/2 cup chopped celery 6 cloves minced garlic 3 small poblano peppers, seeded and cut into 1/2-inch dice salt to taste 1/2 teaspoon white pepper 2 teaspoons ground cumin 3/4 teaspoon fresh thyme 2 tablespoons chicken bouillon granules 3 quarts chicken broth 1/2 bunch fresh cilantro leaves, minced 3 cups diced shredded or chopped chicken 1/2 cup unsalted butter 1 cup all-purpose flour 1 cup heavy cream Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute and sweat until the vegetables soften. Stir in the chicken bouillon. Add the chicken broth and cook for 1 or 2 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly. When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the cream, then the cilantro and serve.
...See More
Campbell Soup recall.... spaghetti O's
Q
Comments (2)
I used to eat the spaghetti o's that my little son had leftover on his plate :o) With a slice of bread spread with mayo
...See More
User
15 years ago
I've been buying my can soup from Family dollar or Dollar general and they are about 50-65 cents a can. Not many varieties but a good buy and a good product. These work great in casserole dishes, you can't tell the difference.
wildchild
15 years ago
I am not happy with today's Campbell's Soup. They used to be good for spicing up a recipe. Now you have to spice up the darn soup to use it.

Tomato Soup used to be rich,thick red. Now it's a sick looking runny orange.

They kept reformulating the product to keep up with the latest health crazes and ruined a good product.

I think those who used it in the 50's, 60's and early 70's will know what I mean.
dances_in_garden
15 years ago
The last few cans if chicken noodle have looked the same as always, but are completely flavourless. Not sodium reduced or anything, just greasy water.

Chicken noodle, tomato, and vegetable used to be the cheapest with cream of mushroom next, then the rest of the cream of next. I nearly croaked when I saw that cream of mushroom was over 1 dollar per can, and the chicken noodle and tomato were at 99 cents!

Dances.
vala55
15 years ago
I ate them when I was younger, but now they give me indigestion. They have been expensive for long time now. I did try a can of the high dollar soup, Progresso or something like that it didn't bother me and was very good. It's not expensive when you think of it as a meal.
jannie
15 years ago
Wildchild-I do remember back in the 50's when Campbells tonmato was bright red, now a sickly orange. My Grandma used to (gag!) pour straight tomato soup over spaghetti, and she "doctored" tomato soup with milk, butter and sugar.
User
15 years ago
There are a few store brands that I love. Hytop is NOT ONE OF THEM! YUCK ON EVERTHING HYTOP SELLS.

We have a safe-a-lot where I live and I just love that little store. They sell alot of mom and pop brands that are really, really good but just do not have the advertisement of alot of national brands.

I like supporting mom and pop brands..they are trying to make it and I will do what I can to help them IF they are of good quality and price.
gmom74
15 years ago
I like the Campbell's Tomato Bisque.
chisue
15 years ago
We like the Healthy Choice brand EXCEPT for their Tomato Basil -- too thin. Progresso is better for that flavor.

I would like it if Healthy Choice went to the tab-top cans though. I threw out our electric can opener when it died; we don't open many cans that don't have tab-tops.
User
15 years ago
I rarely buy Campbell's any more unless it is the cheapest brand. My kids like the chicken noodle. I can't stand it any more. I usually just buy cream of something or tomato to be used in a recipe for something else.

I've also started making my own soups. The kids begged me to make home made chicken noodle last week, but I didn't get past making the chicken. I'm making it tonight. I think we're going to have home made soups more often since they are nutricious and easy when I have the time to let them simmer.
pammyfay
15 years ago
I think Adellabedella's response points to why the "cream of" soups are more expensive nowadays (well, the other types are too, I know):

More people are using slow cookers, and many recipes for them require a flavorful liquid to hold things together, and more people are using "quick cook" recipes -- like skillet or casserole dishes -- that also frequently call for a "cream of mushroom" or "cream of celery" soup.

For other soups, as adella also mentions, more people are turning to throwing leftover veggies and meats into a pot and making their own soup.

(My homemade matzo ball chicken soup was a failure, tho!)
ruthieg__tx
15 years ago
I will tell you this, there is no need to pay full price for soup. There are always.......always coupons available.

Every website that has coupons will have them and you can even find them on facebook. Homemade is way better than anything you can get in a can but if you don't have time then look for a coupon. My husband likes Progresso (Barf) but I buy it for him and I found plenty of Progresso coupons and stocked up when Wal-Mart had it on sale for $1.00...

Here is a link that might be useful: I can't look up all of them for you but start here.
Marcia Thornley
15 years ago
I used to use and really like Campbell's Tomato soup, but now I hate it. It looks awful. What did they do to the colour? It's not red anymore. I switched. The only one I like anymore is the cream of celery.
User
15 years ago
The last time we bought canned soup was probably 3 years ago. And I think it was my mom that bought it. Chicken Noodle. I think I still have some.... I prefer home made soup.

I bought a bowl of the chunky chicken noodle at work the other day. I called the chicken in it mystery meat. It looked like spam and had the texture of jelly, so gross. I picked it all out and just ate the noodles and broth.

Just dawned on me: I think I may have bought one or two cans of cream of mushroom soup to cook my pork roasts in.
bengardening
15 years ago
We like Lipton Noodle Soup instead. We throw in extra egg noodles and it seems to have more flavor than campbells.
bulldinkie
15 years ago
I too use to love like thier chicken noodle,I only buy tomato I use in recipes,I like a cup of tomato occasionally but thats it.
kfca37
15 years ago
We buy (actually my husband does) Progresso when it's on sale for $1. a can (or sometimes 2-for-1.

I have no problem with that brand, but always add an equal-sized can of stewed tomatoes, plus LOTS of fresh chopped vegetables, green cabbage, red bell peppers & green beans being my favorites. I also like to add half a small can of Rotel for some spiciness. I like my soups as thick as possible.

I'm sure there's currently some Cambell's soup cans in our larder, but can't remember opening one for a long time.
OklaMoni
15 years ago
Oh my gosh..... Years ago, about 30, I used to buy their clam chowder. Loved it. We ate it with garlic bread as a meal.

I haven't bought canned soup for eons. I make my own soups and stews, but often use chicken or vegetable stock as a base.

Moni
arkansas girl
15 years ago
We like the chunky soup from Target, it's way better than the Campbell's and cheaper. I also like the Save-a-lot Caskey brand of soups. Campbell's is just too expensive for the cream of soups...ridiculous! Also the box of chicken broth from Aldi is really really good too and it's only a $1 for a large sized box, about half the price of brand named stuff. The last time I made chicken paprika I used the boxed broth and it was really good!
chisue
15 years ago
This thread reminds me of staying in a vacation rental condo once where the owner made a big deal of leaving out her *personal* 'Recipe Box'. Of course I had to peek. Almost every card began, "Open a can of Campbell's Cream of (whatever) Soup..."

That still makes me smile.
hale_bopp
15 years ago
Wow! Good to know I'm not alone in thinking that their soups have lost their flavor! I warmed the kids some Chicken Noodle Soup a couple of months ago, tasted the soup and spit it out. GROSS! I'm with Dances- flavorless, greasy water. I remember it tasting pretty yummy about a decade ago, what happened??

Blessings,
Haley
cynic
15 years ago
When I buy soup to eat as a soup, rather than added into something (like the cream of critter) I usually get the Chunky Soup. I like most of those. Occasionally, if I'm not feeling the greatest I'll go for a beef noodle or chicken noodle but those need to be Campbells. I haven't found a generic that I like in either the chunky or the "noodle" ones.

I've gotten away from using cream soups in things too so I don't buy it often. I've found a few generics I find OK but if I want to be sure of a consistent result, I still go with Campbells.

And I've never been able to stomach tomato soup unless it's in something like chili or sloppy joes. I'm just not a tomato freak.

Campbells soups

minnie_tx

Comments (24)

jannie

Jasdip

Related Discussions

User

wildchild

dances_in_garden

vala55

jannie

User

gmom74

chisue

User

pammyfay

ruthieg__tx

Marcia Thornley

User

bengardening

bulldinkie

kfca37

OklaMoni

arkansas girl

chisue

hale_bopp

cynic

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US