Another First World Problem: The Decline of Campbell's Soup
 

OK, while not the gas crisis or similar, but more to the point of delivering less and less to the consumer over the last decade while still relying on the 'name', charging more.......

We don't often eat canned ( condensed ) soup, but when we do (insert confident old guy) we buy / keep a bunch of Campbell's soup in the pantry, all different flavors. I've noticed that starting in the last ten years or so, the soups main ingredients are smaller, the stock thinner, along with less taste. Shocking I know.

In particular, during the pandemic, we consumed more soup than usual and really noticed even further decline. Well, tonight we opened 2 cans of creamed chicken and it was impossible to see any chicken at all. It was so devoid of flavor we kept adding salt and pepper until it basically tasted like chicken flavored, salty skim milk. Neither of us finished it. We're done.

Problem with well known higher end canned soups like Progresso, they have very high salt and nitrate levels. Great for taste, but very unhealthy. On our next trip to Wegman's, we're going to look at their house brand canned, condensed soup and check the ingredients for reasonably healthy options......

Campbell's was once a really good option, all of their offerings were at least tasty, buy a bunch, save for a rainy day or hurried meal choice on a school night. But it's just awful now. As I'm writing, I can see the now famous pic of a bunch of men standing around a giant vat in the 1920's, stirring Campbell's soup with boat oars.....

Stay tuned, over and out ......off my soapbox

I stoppped eating Cambells after I found MSG in a lot of it. That stuff rips through my gut like a knife for some reason. Amy's brand at WHole Paycheck is my go-to now. Their mushroom bisque is really good.

Been a while but I keep a couple cans of Progresso or the store brand equivalent in the cupboard. Just for the times I don't want a full meal.

I have a can of Cream of Mushroom from Campbells in the pantry. I use it when I make a shepherd's pie and that's it.

My go to soup is by Pacific and it comes in a box, not a can. Really good soup. Costs about 3 or 4 bucks a box, but like you said, Progresso has way too much salt and Campbells is awful.

My favorite soup is split green pea soup.
I buy a bag of split peas and make it from that. Add ham or sausage....yumm!

Well I thought I was the only one in the world who did. :D I guess there are two of us now.

^^^ The trouble is....I can't stop eating the stuff.
No other soup does that to me.

I buy Progresso soups Campbells is too salty for me.

Not what you were looking for but soup can be so easy to make at home, I can’t remember the last time I bought a can of it.

Chicken noodle soup, boil veggies of your choosing in vegetable stock, add shredded rotisserie chicken and pasta. Simmer until pasta is tender.

Grab soup veggies from grocery produce aisle, rough chop and boil in veggie or chicken stock. Purée with immersion blender or transfer to a stand blender. Put back in pot and season to taste.


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One ten point eight oz can of Campbell's Cream of Mushroom is pushing 2,000mg sodium.

That is enough to set your heart racing without MSG.

With MSG it's death in a frikkin can.

Don't ever buy that shiet again. Ever.

You need to watch a few youtube videos on this crap.

Eff Campbells.

Please tell me that’s a sick joke.
Beef broth, use beef broth…

That or beef and barley - which cooks faster than split pea.

You can also use (crisped) bacon crumbled on top if you don’t have ham handy. My kids prefer it that way.

Ha, good trick!

I'll let you in on a little secret. I make the most amazing chicken pie and no one knows why it's so good. What I do is cook the chicken thighs on the BBQ, cut them up and mix it in with a can of (it must be) Cambell's condensed chicken soup. Reduce that then make the pie with it.

I guess all the salt, MSG, magic herbs and spices get less concentrated when mixed with the chicken and pastry.

Well, I know there’s at least 3 :D

Brown some boneless chicken breast strips in an electric skillet, add 2 cans campbells cream of shrimp soup with one can of half and half, simmer for 30-45 minutes then serve over rice. Dad called it "Shrimp Chicken". He made it with 3 cans at 2400mg sodium per can. Sunday lunch every other Sunday for years. Had a triple bypass at age 80, lived to 98 and had my sister covertly supply him with salt shakers while in hospice care.

Awesome soup is so easy to make, no excuse for eating canned.

I would try this....sounds tasty.

I've made soup with the dry-mix packages using frozen chicken stock and a whole bunch of fresh veggies such as broccoli onions peppers etc. And bacon. Must have bacon. Usually.
Slow cook to retain vitamins and set a timer.

Those mixes are full of salt and probably MSG.
You can use a quarter of the mix or less. Whatever works. Just enough to taste it.
Add other spices as well. Garlic. Onion. Butter. Half n half near the end. Small amounts of HerbDeProvence needs a lot of cooking time. Rosemary and chicken go hand in glove.

Tomato once a month is enough for me. Grilled cheese sandwich of course.

we are going to find a bunch of these convenience food items dying off.

contrary to popular opinion, the new generation isnt interested in food of convenience, but in making food tastier and better.

Who is we? You got a mouse in your pocket?

We eat quite a bit of soup, all of which is home-made. If you are not putting your food scraps into the freezer for future soup-making, then you are passing on a golden opportunity. Wasting money and flavor.

Split peas, lentils, beans, etc..... Delicious and healthful food can be almost free.

My compliments to the cost accountant.

Do chicken lips cost so much they have to be reduced to a bare minimum?

I don't think I could make Tomato soup that tastes as good as this does to me.
(And a grilled cheese sandwich with a crunchy dill pickle spear completes the ensemble)


http://forums.pelicanparts.com/uploa...1680017321.jpg

Every fall I make vegetable soup stock. I get a bunch of veggies, carrots, celery, onions, turnips and anything else my grocer has. I chop and boil until the veggies disintegrate, mash it around in the pot for awhile and then strain it. When I'm in lazy made I add it to the Progresso canned soup to extend the serving size and cut the sodium.

Even tomatoe/tomato soup can be stretched with a few sun-dried from a jar, garlic, onion, dash of sugar and pepper etc reduced on low in butter followed by a cup of broth.
Veggies and milk reduce the spice effect. Whatever floats yer boat.
I''m only a B- chef but having fun learning.

We make tomato soup from jars of tomatoes grown in our garden.

Soup is pretty easy to make, and I am pretty frugal, I think you see where I am going with this.

Hambone from a nice sized ham, dried peas, maybe some sherry or wine. Usually it is plenty salty from the ham, if you need more salt, toss in some bacon.

I was the King of the Crock Pot in college. Not so much I like to cook, as I like to eat.

Chicken thighs are cheap and make a good stock.

An every now and then craving of mine. Raw onion on the grilled cheese for crunch please

...and dijon mustard for a little pizzaz.

I've never eaten much campbells soup. I grew up in a time when their cream of mushroom was used as an ingredient in some dishes, and still use it when called for. I think when I was a kid, I would get the chicken noodle some times. I think I was mostly given "Chunky" soup which is much better with a lot more stuff. I'm assuming none of it is healthy, so I don't really eat much any more.

I've had a few of the Pacific Foods soups that are good. I never assume they are healthy. Anything that can live in a box/can on a shelf for an extended period seems like something that is probably not that healthy. But I do eat more of this than the old standbys (Campbells, Chunky, etc...).

Yep. Same. MSG is evil.

Hah, I use it for 2 things. Shepherd's Pie and green bean casserole. I grew up with both and love them, although I probably only have them about once a year these days. For the green bean casserole, I prefer the French cut green beans and I use a TON of the fried onions.

Yep, they make good stuff. I've been eating the "poblano pepper corn chowder" for a few years. It no longer seems to come in the 17oz boxes, and I think the recipe has changed. It's still good, but not as good as it was. They used to make a "chipotle sweet potato" soup that was amazing, but it is discontinued. :( :mad:

I have a deli a few blocks from home that makes wonderful soups and is not expensive at all. My wife usually will pick up from the deli. She does make a killer fresh/real mad chicken soup with either rice or orzo pasta. Mmmm

Can't stand too mush salt

I've made soup with lemon chicken and orzo and veggies. much yum.

This.
My wife thinks I'm nuts, but I save almost everything.

I keep a couple of cans of soup, usually Progresso and Campbell's tomato, for the days when I'm just too damn lazy or busy to make something for lunch.
Campbell's cream of tomato soup isn't bad if you make it with water and shake in a little Italian seasoning and some garlic powder.

The best soup is the tomato bisque I make with our own canned tomatoes.

Sounds like avgolemono. I make it every month or so.

Hmm...I'll need to try making that sauce with egg.

You need to channel your very own Uncle Roger. "MSG = Make S*** Good" (see the toob for uncle roger, he's hilarious)

If MSG were truly evil, tomatoes, mushrooms, kombu/seaweed would also be evil - yet they're sooooo tasty!

LOL. I have to check back and see if UR has any new videos. That guy is hilarious with some great videos out there.

Yes, MSG is, I believe, a chemical that was isolated from mushrooms because it was deamed to make things taste better (more umami, I think). Of course, synthetic MSG vs natural, and the fact that in the past we probably only got some here and there, and now it's being added by the bucket into food. It wouldn't surprise me if some folks bodies developed issues with it.