Campbell’s Old Fashioned Vegetable Soup Recipe

Campbell’s Old Fashioned Vegetable Soup is a timeless classic. This comforting soup, with its medley of tender vegetables, savory broth, and a slightly tangy hint, has been a family favorite for generations. Whether you’re looking to warm up on a cold winter evening, create a wholesome meal, or just indulge in something that feels like a hug in a bowl, this soup hits all the right notes. It’s perfect for feeding a crowd, making leftovers for days, or even just a simple meal for yourself. Not only does it taste good, but it’s packed with nutrients, too!

If you’re craving a heartwarming, hearty vegetable soup that evokes memories of simpler times, you’ve come to the right place. While Campbell’s canned version is iconic, there’s something special about making it from scratch. Let’s dive into the detailed steps of recreating that authentic Old Fashioned Vegetable Soup right in your own kitchen!

Campbell’s Old Fashioned Vegetable Soup Recipe

This homemade rendition of Campbell’s Old Fashioned Vegetable Soup brings you all the warmth and nostalgia of the original. It’s simple, wholesome, and easy to prepare. Plus, you get to control the flavors, making it fresher and more customizable!

Ingredients Needed

Here’s what you’ll need to whip up a delicious batch of Campbell’s Old Fashioned Vegetable Soup from scratch:

• Vegetables

  • Carrots: Sweet and tender, they’re a staple in any vegetable soup. Slice them thin so they cook evenly.
  • Celery: Adds a subtle earthy crunch to balance out the sweetness of the carrots.
  • Potatoes: Choose waxy potatoes (like Yukon Gold) for a creamy texture. They’ll break down a bit during cooking, thickening the broth slightly.
  • Onions: Yellow onions provide a savory depth of flavor, caramelizing when sautéed.
  • Green Beans: Fresh or frozen, they add both color and crunch, adding a nice contrast to the tender veggies.
  • Peas: These tiny green gems contribute a burst of sweetness to the soup.
  • Corn: Whether fresh, frozen, or canned, corn adds a slight sweetness that pairs wonderfully with the savory broth.

• Broth & Liquids

  • Vegetable Broth: Choose low-sodium broth for more control over the salt content. Homemade vegetable stock adds an extra layer of richness.
  • Tomato Paste: This adds depth and a slight tanginess to the soup base.
  • Diced Tomatoes: These lend both texture and a slight acidity, balancing out the sweetness from the corn and carrots.

• Seasoning

  • Garlic: Fresh garlic gives the soup a strong, aromatic foundation.
  • Bay Leaves: Adds a herbal, slightly floral flavor that’s essential to soups and stews.
  • Thyme: Fresh thyme works wonders, giving the soup an earthy, fragrant touch.
  • Salt & Pepper: To taste, but remember the broth may already have sodium, so adjust accordingly.

• Optional Garnish

  • Fresh parsley or dill for a pop of color and a refreshing finish.
  • A sprinkle of grated Parmesan if you want to elevate the flavor even more.

Cooking Instructions

Ready to get started? Here’s how to make the soup:

1. Prep Your Ingredients

   Start by washing and peeling your vegetables. Chop the carrots, celery, and potatoes into bite-sized pieces. Mince the garlic and dice the onion. If you’re using fresh green beans, trim the ends and cut them into smaller pieces.

2. Sauté The Aromatics

   In a large pot, heat a little olive oil over medium heat. Add the onions and garlic, and sauté for about 3-4 minutes, until they’re soft and fragrant. You want the onions to become translucent.

3. Add The Veggies

   Toss in the carrots, celery, and potatoes. Stir them around for a couple of minutes to let them start softening up.

4. Stir In The Tomatoes And Tomato Paste

   Add the diced tomatoes and tomato paste to the pot, stirring to combine. This will create the base of your soup. Let it cook for another 2-3 minutes to let the tomatoes break down and meld with the other flavors.

5. Add The Broth And Seasonings

   Pour in the vegetable broth, making sure the vegetables are fully submerged. Add the bay leaves, thyme, salt, and pepper. Stir to combine everything well.

6. Simmer And Cook

   Bring the soup to a boil, then lower the heat to a simmer. Cover and let it cook for 20-25 minutes, or until the potatoes and carrots are tender.

7. Add The Remaining Veggies

   After the soup has simmered, add the green beans, peas, and corn. Stir everything together, and let the soup simmer for an additional 10-15 minutes, until all the vegetables are tender and fully cooked.

8. Taste And Adjust

   Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or a bit more thyme if you like. If the soup is too thick, you can always add a bit more broth to reach your desired consistency.

9. Serve And Garnish

   Ladle the soup into bowls, garnish with fresh parsley or dill, and serve it hot. If you’re feeling indulgent, a sprinkle of grated Parmesan adds a lovely umami kick!

Ingredient Insights

Let’s take a deeper look at the key ingredients and why they work so well in this soup:

• Carrots: Aside from their sweet flavor, carrots are packed with beta-carotene, which is good for your eyes and skin.
• Celery: A low-calorie vegetable that’s high in fiber and antioxidants. Celery adds crunch and balances the flavors of the soup without overwhelming it.
• Potatoes: A hearty source of potassium and complex carbs, potatoes make the soup filling and comforting, providing a creamy texture without adding dairy.
• Green Beans: Loaded with vitamins A and C, they bring a bright green color and a mild flavor that pairs well with all the other ingredients.
• Tomato Paste: This ingredient is concentrated and full of umami. It deepens the flavor of the soup and gives it that signature slightly tangy taste.
• Garlic & Thyme: Both of these ingredients are incredibly aromatic, providing warmth and richness to the soup.

Expert Tips

• Make It Ahead: This soup actually tastes better the next day. The flavors meld together and develop more depth. Make a big batch on the weekend, and enjoy it for a few days.
• Control the Broth: If you like a thicker soup, you can mash some of the potatoes with a spoon or potato masher as they cook, or blend a portion of the soup before adding the remaining vegetables.
• Make It Vegan: Campbell’s vegetable soup is already vegetarian. To make it fully vegan, just ensure the broth you use doesn’t contain any animal products.
• Boost the Protein: Add beans (like cannellini or chickpeas) for a protein boost without compromising the flavor.
• Freezing: This soup freezes well, so don’t hesitate to store leftovers. Just be aware that potatoes can sometimes change texture when frozen and thawed, so keep that in mind.

Recipe Variations

While the base recipe is fantastic, here are a few ideas to switch things up:

• Add Protein: Consider adding diced chicken breast or ground turkey to make it a heartier meal.
• Spicy Kick: Throw in a few red pepper flakes or a chopped jalapeño for a spicy twist.
• Herb Variations: Swap thyme for rosemary or basil if you prefer different herbs. Both will lend unique flavors to the soup.
• Extra Veggies: If you love a lot of veggies, feel free to throw in additional ingredients like zucchini, parsnips, or butternut squash.

Final Words

Making Campbell’s Old Fashioned Vegetable Soup from scratch is a delightful experience. The richness of the broth, the tender texture of the vegetables, and the comforting aroma all come together to create something truly special. It’s the kind of meal that not only nourishes the body but also warms the soul.

Whether you’re serving it up for a cozy family dinner or packing it for lunch the next day, this soup is guaranteed to please. Plus, it’s a great way to sneak in a variety of nutritious vegetables while still indulging in a delicious, satisfying dish.