In a microwaveable pouch - Campbell’s Spicy chorizo with chicken and black beans, followed by the chicken and quinoa.
Well, good to know my tastes coincide with others. The top three I was going to post before I looked through the thread turned out to be the oft-mentioned:
Campbell’s Chunky Sirloin Burger
Campbell’s Chunky Chicken and Sausage Gumbo
Cambell Bean and Bacon
Of course soup that you make yourself is more flavorful and nutritious. I make a lot of soups and stews, but not every day. Also, there aren’t always leftovers when I want a bowl of soup on a blustery day. Today’s canned soups fill the gap nicely, I keep a few cans in the pantry. I also keep cans of soup in our RV, which is our emergency shelter in the event of a natural disaster. When traveling, a can of soup is about all I can manage at the end of a long day’s drive.
Also, I want to add that Campbell’s Bean with Bacon was a childhood (and onward) favorite of mine, but I haven’t had it in many years.
Campbell’s Chunky Chicken and Sausage Gumbo
I just purchased this based upon the above recommendations. A poster named “Chefguy” applauds it? …that’s worth trying.
I make most of our soups, but keep about 6 - 8 cans available just for the times we’re low on time or supplies. In the pantry are:
Campbell’s Grilled Sirloin Steak
Progresso Vegetable Minestrone
Campbell’s Chunky Chicken Corn Chowder
Campbell’s tomato soup
Salinqmind, What a great idea to add potstickers to that soup.
Went to the store yesterday (Sunday) afternoon and the place was packed, so I didn’t have the time or the nerve to stand in the soup aisle and label-read like I wanted to. Also, ran into an old friend who talked a mile a minute for five miles and swept armfuls of items off the shelves like a pro, leaving me feel stupid for not knowing how to choose a couple of cans of soup.
So I grabbed one can and this was it. It is really reeeeeaaallly good. Spice and meaty, indeed. It was my breakfast this morning and totally hit the spot. Didn’t taste too salty, but there is hella sodium in not only this one, but all canned soups that I’ve investigated online so far.
Thanks, everybody, for your input. Going back to the store today to look for some more of your recommendations.
I know! I feel sad for not being able to make soup! It’s supposed to be the easiest, cheapest, healthiest, most comforting thing one can cook for oneself. But most of my attempts, with the exception of chili which is good no matter how one might foul it up, always just kind of turn out like a pot of boiled mixed veg. I’m going to keep trying…sometime in the future.
Thanks, though, for your input. I MUST learn to make my own delicious soups!
Re: The Chicken and Sausage Gumbo
I have seen this but was leery about eating sausage in a canned soup. I think I am going to try it.
Habitant French Canadian Pea Soup is simply awesome !
Warm, Toasty comfort in a can. I was so happy when I found out that Walmart & Amazon ship this !
Chicken Corn Chowder used to be one of my camping staples; I would add couscous and some spices and it made a hearty burrito filling.
My grocery store was sampling Campbell’s Kettle tomato basil soup in a microwave tub the other day. It was delicious. Campbell’s also has some nice soups with interesting flavors packaged in cartons and pouches – see the bisques and Go soups below.
Those go soups are delicious, and not available in Canada for some reason.
I bought a couple when in Michigan a few months back.
Campbell’s hearty tomato with pasta. It’s a seasoned soup with pasta, as the name mentions. It beats Spaghetti-O’s any day.
There’s also a new variety of chunky soup, hearty cheeseburger. It’s bits of sirloin and potato chunks in a cheesy sauce and has faint hints of pickle and ketchup flavors. It’s undoubtedly healthier than a McDonald’s meal.
The sausage is actually the best part. The rice can get a little mushy, and the bigger chunks of chicken can be a little dry, but overall, for canned soup, this is excellent.
I used to be a big fan of Progresso’s French Onion, but the last few cans I had there were a bunch of rubbery, chewy onions in it and that really put me off of it. I’ll still use it to cook with, though.
Wolfgang Puck’s Creamy Butternut Squash
If you can bring in packaged soup, why can’t you bring in home made soup?
The soup I keep in my desk is for those days when I haven’t planned ahead and brought in lunch. Why is this so hard to understand?
My all time fave used to be Campbell’s French Canadian Pea Soup. But for some reason they stopped making it. Now, the only half decent pea soup available is a big yellow can called from a company named “Habitant” and it is called “Habitant French Canadian Pea Soup”.
But when I say “half decent”, I mean it’s only half as good. It’s a big can cuz they don’t want you to add any water. You just heat it and eat it. But it’s a real shame because the old style Campbell’s French Canadian Pea Soup tasted a whole lot better even though you had to add a can of water before heating it.
Oh Shit! I loved that old style. It was so delicious. And now? Tick me off. This new style sucks. I have no idea if this Habitant company is owned by Cambell’s or not. I sure do wish I could get that old style soup again. It sure was yummy! Much better than the current one.
Oh well. cry
If I had to chose a second-place finisher. It would be Campbell’s Tomato Soup. I add a can of milk to the can of condensed soup and heat it and it’s real good with crackers or just plain. I think it’s quite delicious.
Oh Yes! Oh Yes! Very Delicious!
Amy’s Organic tomato bisque. I’ve tried the low sodium version and didn’t like it. The regular version isn’t too bad on sodium and it’s worth the vast improvement in taste. If you like Thai, the tom kha from Amy’s is real good, too, but it can be hard to find.
My sister’s favorite when we were kids!
And that was (and still is) my favorite.
I would also list Campbell’s Scotch Broth, but as far as I can see they discontinued that one some time back. I haven’t been able to find it in years.
Heh. I’m a professional cook who knows how to make good soup*, but damned if I’m going to do it at home. I live by myself, and I’m not going to spend the time it would take to make a couple servings of soup from scratch, and I don’t have the freezer space† to make a big batch and freeze most of it for later.
To araminty, don’t boil your vegetables directly in the soup stock (unless you’re making “vegetable soup”). Sauté them in olive (or other vegetable) oil until they’re tender, then add them to your soup. In my experience, boiling them directly in your soup stock results in a vegetable flavor that overpowers the meat flavors. Particularly carrots - they’ll quickly make everything taste like carrot soup if you boil them directly in the stock.
- Amusingly, I’ve been told by a number of people that I make excellent New England clam chowder. I have to just take their word for it, because I’ve never tasted it. I simply cannot stomach shellfish (my dad is fatally allergic to shellfish, so we never had shellfish in the house when I was a kid and I never developed a taste for it). The first time I made clam chowder in a restaurant was the week I filled in for the kitchen manager while he was on vacation (I was … 24? at the time, only been cooking for 7 years or so). Friday came along, and I pulled out the recipe, followed the instructions, and served it. The boss’s wife served herself a bowl, ate a spoonful and said, “That’s better than Ralph makes!” Exact same recipe!. I attribute my success to actually paying attention to what I was doing it while making it. My chowder was white when I was done, not brown like Ralph’s.
† My freezer is filled with frozen pizza, Hot Pockets, and microwave burritos. I cook for 8 hours a day at work. I don’t want to cook more at home if I can help it.