I don’t know if they make it any more, it’s pea soup, it’s green. It is NOT bean with bacon…..I am thinking you could whiz a can of peas with some milk/cream/chicken broth and mix it with a can of tomato or tomato bisque soup. There are probably recipes online.
I have a recipe for a pot roast that uses Campbell’s condensed Cream of Mushroom soup and Lipton’s dried French Onion soup and I guarantee everyone here would love it (unless they are a vegan/vegetarian).
It’s not healthy food but It is yummy food.
I’m sure Campbell’s still makes split pea. I ate a lot of it years ago and some recently. As their mass market soups go, it’s one of the objectively better ones.
Largely because there’s no way to en-cheapen it any more than it already is: peas & water are about the cheapest possible ingredients. But tasty and wholesome nevertheless.
Green pea,
They discontinued it in 2019.
Really weird soup. You’d open the can and find a solid block of purée peas that required digging out with a spoon.
Thanks for the update. I was sure I’d bought some more recently than that. I guess not. Hmm.
But yeah, the solid block of stuff my wife and I called “pea mud” that was more the consistency of wood putty than food was a challenge. Getting it re-hydrated and uniformly warmed without lumps or stupid amounts of stirring was a careful balancing act.
Campbells soups really hit the spot, from time to time, and I don’t look down on their basic soups at all. I used to eat Oxtail, just only for the name. I had some tomato last week with a grilled cheese, with a handful of parmesan goldfish (they also own Pepperidge Farm).
The person who made that comment was a total creep, and noting the recent management change with the main heiress dying in June and as the GenX great-granddaugher heiress is trying (since July) to re-image the company, this may be some attempt at a needed flushing of old and a rebrand of something to bring it into the 21st century, without doing it the “Cracker Barrel” way. Campbell’s stock has been trashed for the past year, but so have similars like General Mills.
I’ll eat the tomato soup for nostalgia with some Wonder bread and Kraft Singles grilled cheese, but that’s about it. On it’s own, its not a soup I would ever choose to eat. To be fair, there’s almost no canned soup, tomato or otherwise, that I can honestly say I enjoy. I’ll eat them if served to me-- I’m not a picky eater – but I am opinionated. I grew up eating homemade soups almost literally every single dinner, being the son of a Polish mother, so I have a very specific idea of what I like soups to taste like: mainly, like they didn’t come from a can. (And her tomato soup is divine.)
I used to use that until I discovered:
https://www.campbells.com/products/spicy-soups/spicy-nacho-cheese-soup/
Just seen on Facebook
This is the only Campbell’s red-and-white label soup I buy any more. The cream soups are not the same as they used to be, so I buy Amy’s or other brands.
I really liked their “Well, YES!” soups, but those are hard to find, at least in my end of town.
I’ve seen “Split Pea & Ham” in the Chunky cans. It’s pretty good.
I think the only Campbell’s soup I buy is New England Clam Chowder - and even then, I’m pretty agnostic to the brand, I’ll buy almost any of the available options by price. I will agree that over the years, the cream/fat content has gotten down and become more watery, more potatoes and less clams.
But clam chowder is one of the few soups I can’t/don’t make from scratch. So I have it 2-3 times a year during the fall and winter, and still have to tinker it up.
I’m not saying store made is always crap, but I generally find the flavors really disappointing.
None of that means that the BS being quoted in the OP. It’s not compromised by 3D printed / lab grown foods, it’s compromised by cost cutting and it still produces an adequate product for the price.
Now excuse me, I have 3 turkey remnants that I’m reducing to stock to cover me through spring.
I live in South Korea, where Campbell’s Tomato and New England Clam Chowder used to be widely available. Around the time of Covid, that stopped being the case (except for maybe on US army bases). I miss them. I can still find the odd case of Progresso in the back shelves of Costco here, but the days of seeing half an aisle dedicated to all the Campbell’s varietals is a fond but distant memory.
I still enjoy Campbell’s chicken soup as well as their tomato soup. Is it great? No. But I think they’re a good value for the price. I’m a little surprised an executive at any company would badmouth their products in front of employees like that. We’re not talking about an executive talking about a bad product, problems with sales, or production, he just crapped all over their soups which is what the company is known for. If I was his employer, I’d probably show him to the door. This is very, very embarrassing for Campbell’s Soup ,
Over turkey dinner tonight, this came up and several people were “…and he said they use 3D printed meat!”. When I pointed out that it wouldn’t be economically feasible to use such a thing even if they wanted to, it was “But this guy was an exec!” Then I said he was an IT executive and might know about email but doesn’t actually know about soup manufacturing but they retained their skepticism anyway. Such is the world we live in.
If you’d said “Everything the exec said was the kind of stuff you’d only hear on wacky RW radio or conspiracy websites” would that have killed the conversation completely, started an argument, or been taken in stride? I bet one of the first two.
Won’t most people just shrug because they never know what goes in those cans anyway, and their buying criteria is whether they like the soup enough to pay what they’re asking for it.
I agree, it was my go-to comfort food growing up through the 70s to the 90s. You could spoon it over toast, into a tortilla, etc. Sometime in the mid-90s the ratio changed and it became more watery and less satisfyingly “beany”.