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I guess. I put Campbell’s soup on the same level as Vermont Maid pancake syrup. It’s what I was fed as a kid but I moved on to better food quality as an adult. With my own cooking, I also went from General Foods recipes based on their processed foods to better ingredients.
When I eat canned soup, it's usually Progresso. I noticed Campbells is much more broth than soup.
Progresso has some excellent soup, but I have compared the two in Manhatten Clam Chowder and I prefer the Cambells in that flavor, at least till they change it to improve it.
I like Cambells New England Clam Chowder and Manhatten Clam Chowder. We will eat the Cambells Chicken and Rice if we have a cold. However , it ain’t like it used to be. Very very little chicken and I think they have started adding carrots ,probably as a substitute for the chicken. Progresso makes the best potato soup.
For good clam chowder, use a bag of Bear Creek Potato Soup and add four cans of minced clams. The juice is about three cups and add five cups of water. I also add cayenne pepper, about a teaspoon. If you have bacon, cook a couple of pieces in the bottom of the pan first then crumble.
The only Campbells Soup I eat is tomato with a grilled cheese.
Are we giving recipes? Cuz Tomato soup with fr pepper, wine, onion flakes, and parmesan..lots.
And the grilled cheese sandwich with bread and butter pickles somewhere.
Thanks for the meatloaf recipe...glad you use Onion soup mix.
I often make on person in one sauce pan dinners, and Campbells soup is the base for a lot of them. You take a can of chicken rice, and add about a half can of canned tomatoes. Then chop up an onion and add more or less, depending on how much you like onions, and then spices. Add the garlic when the rest is mixed and hot, and stir it in well. The taste will vary according to the spices, but I like garlic and oregino and basel to start with. You can use the taste and add method too.
I cut up a few carrots and make sure they go in early enough they cook soft, and often I add ginger to it as well. But that's the neat part. It's quite individual.
And cook it just long enough for the raw things to be cooked, stir well and let it rest for a little bit. But you get a unique mix of flavors like a seasoned stew which doesn't take nearly as long. Most of the time the canned soup I buy ends up being a base for something else, but it great if you don't want a huge pot full you are stuck with eating yourself. Even if it comes out delicious, it wears off after a couple of days of it for lunch and dinner.
Im loving the recipes...thanks.
i always have their Tomato soup and their Chicken soup around.
Maybe cuz I lived around so many Jewish grandmothers in NYC....I must doctor up chicken soup
with curry, dill weed and parsnips, tho.
Yes, the brand quality has gone downhill, we stopped buying Campbell's soups years ago. Their condensed beef broth still has a place in a few of our recipes and we have to use unsalted versions of other ingredients to compensate for the over-the-top salt content in the broth.
Has this gone downhill in recent years? I don't remember it tasting quite this...salty, greasy, and overall gross! And it's not because my palate has improved, because I still enjoy all my other junky food, and Campbell's soup was never that.
We are not huge eaters of canned soups, usually make my own but that being said, I haven't really seen much difference. Spoiled brat still enjoys a can of Campbell's bacon and bean soup and I still enjoy using Campbell's for cooking. It is rather high in sodium so I just remember not to add additional salt when using it for casseroles or gravy.
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