FOOD What has happened to soup variety in stores?
- Thread starter Dennis Olson
- Start date
I just placed an order. Got it for $18.97 the flat.
packyderms_wife
Neither here nor there.
i forgot to turn it off on my old iPad, it kept insisting on changing Pennsylvania to penny-pincher. SMH.
im going to see if fareway Carrie’s cream of shrimp now, sounds interesting.
mzkitty
I give up.
He could make a ton of it for probably less than $5.00. Less if you just make a half gallon or so.
The reason I like the condensed s because I can control how thick it is.
I liked to make split pea soup at home and Dennis is right on about having the proper consistency.
Food Snobs call this "mouth feel" FWIW.
Anyway, I found that plain old mashed potato flakes make a great thickener for split pea soup.
Makes the consistency very easy to dial in right where you want it.
Yes, that’s the one I got. They have a 15% off coupon.. I used it.
energy_wave
Has No Life - Lives on TB
The Best Kinds of Campbell's Soups That Are Mmm, Mmm Good
www.ranker.com
The Best Kinds of Campbell's Soups That Are Mmm, Mmm Good
All the best Campbell’s Soup flavors to be voted on to determine the best soup flavor from the company. The soup flavors are from Campbell’s Soup’s condensed soup flavors, Campbell’s Chunky flavors, Campbell’s Homestyle flavors, Campbell’s slow kettle style flavors, Campbell’s gourmet bisques...
www.ranker.com
The Best Kinds of Campbell's Soups That Are Mmm, Mmm Good
The Best Kinds of Campbell's Soups That Are Mmm, Mmm Good
All the best Campbell’s Soup flavors to be voted on to determine the best soup flavor from the company. The soup flavors are from Campbell’s Soup’s condensed soup flavors, Campbell’s Chunky flavors, Campbell’s Homestyle flavors, Campbell’s slow kettle style flavors, Campbell’s gourmet bisques...
FWIW - Timed out for me on two different browsers.
phloydius
Veteran Member
That is why I make mine at home. In a crockpot (on high). I like mine very thick. So thick that it is a solid when in the fridge overnight.
Landcruiser
Contributing Member
The younger generation quit buying soup. As inflation ratchets up and they have to make dollars stretch they may find soups on the table again though... same thing with frozen juice concentrate
SlipperySlope
Veteran Member
I use 2 cans of cream of shrimp a year because I have a recipe for shrimp etouffe that uses it. I get it at Publix but it is expensive unless it is on a BOGO sale. I make my own split pea so I haven't looked for it.
bracketquant
Veteran Member
A couple of decades ago I remember reading an article about healthy canned soups. There was but one listing - Campbell's Low Sodium Split Pea soup. Nothing else passed muster, with there either being too much salt, too much fat, too much or too little calories, not enough protein, etc...
I make virtually all soups from scratch. My split pea soup is so thick, that it turns into a solid when refrigerated, and back to a liquid when heated on the stove top. The one problem with making it so thick, is that it has to be stirred about every 5 minutes. Otherwise it will burn at the bottom of the pot. Yes, I've burned soup.
I'll have to go down the soup aisles at the local stores to see what they have. Wintertime, along with a cold spring or fall, in New England, is soup weather. Perhaps there is not the greatest selection in warmer areas of the country.
I make virtually all soups from scratch. My split pea soup is so thick, that it turns into a solid when refrigerated, and back to a liquid when heated on the stove top. The one problem with making it so thick, is that it has to be stirred about every 5 minutes. Otherwise it will burn at the bottom of the pot. Yes, I've burned soup.
I'll have to go down the soup aisles at the local stores to see what they have. Wintertime, along with a cold spring or fall, in New England, is soup weather. Perhaps there is not the greatest selection in warmer areas of the country.
Persimmon
Contributing Member
I never even knew Campbell’s made oyster stew. I love homemade oyster stew, but hardly ever get to have it. Homemade salmon stew is more popular in my family.
I go to Alessi Bakery once or twice a month. I got lucky and met @dawgofwar10 and @tiredude there last month when tiredude was in town.
Anything Alessi's is good.
nomifyle
TB Fanatic
I have several cans of Progresso green pea soup. I've enjoyed it in the past but its not just split peas, it also has green peas. I don't like regular green peas. I ate a can a week or so ago and it almost made me gag.
I got it at wm.com, no longer in the store, or at least the one near me.
mzkitty
I give up.
Look at the labels on the fruit cans. A lot of them are from china now.
Wait till Fall for soups to be back.
ainitfunny
Saved, to glorify God.
I never HEARD of " cream of bacon" soup.
It sounds DELICIOUS, and is easy to make, so I'll try makIng it tonight, no limit to the things you can add to it.
THIS PLACE IS GREAT FOR GIVING ME GOOD IDEAS!
It sounds DELICIOUS, and is easy to make, so I'll try makIng it tonight, no limit to the things you can add to it.
THIS PLACE IS GREAT FOR GIVING ME GOOD IDEAS!
closet squirrel
Veteran Member
I looked at the Campbells soup aisle the other day and the regular old red and white cans of condensed soup - chicken noodle, tomato, etc were $1.99 each. I was shocked. The only campbells soup I like is bean and bacon and I eat it like twice a year so I have not bought any since this fun inflation thing we have going on.
Seeker22
Has No Life - Lives on TB
If you think our food sux, you should look at the better quality of clothes and shoes from other countries. We are literally walking around in pajamas. What a joke.
I don’t think this is a fall thing. Each had their own isle for years, until this week.
Blacknarwhal
Let's Go Brandon!
Ditto. But then, I pretty much stick to my Progresso. Chicken and noodle, minestrone, clam chowder and an occasional beef. Veggie beef or beef with barley, whichever.
Every time I have Progresso, I think of this commercial.
0:30 The commercial that makes me hungry for soup every time.
dioptase
Veteran Member
My problem with canned commercial soups is that most (all, or nearly all?) of them have suspect ingredients. Ditto canned chili. Soy this or that, typically Soy Protein Isolate. Progresso used to be a good soup vendor, but I've pretty much stopped buying them since they started including the soy. Also Textured Vegetable Protein, "Natural flavor" (MSG?). And so on.
Even (non can) "organic" soups such as the Pacific line of soups have soy in them. (I have medical reasons to avoid unfermented soy.)
Amy's soups have legit ingredients, but they taste bleh.
What next? How long until we have to start searching the soup label ingredient list for crickets, or cricket flour???
Even (non can) "organic" soups such as the Pacific line of soups have soy in them. (I have medical reasons to avoid unfermented soy.)
Amy's soups have legit ingredients, but they taste bleh.
What next? How long until we have to start searching the soup label ingredient list for crickets, or cricket flour???
Cag3db1rd
Paranoid Pagan
It's the MSG. You can buy it as the brand Accent (or something like that.) My mom had a thing of it when I was a kid. As an adult, I listed off a bunch of bad health effects from MSG, and she threw it away. However, if you're having trouble tweaking your recipe, it is probably a lack of MSG.
Cag3db1rd
Paranoid Pagan
You are not alone. I was asked to bring a pot of my gma's potato soup to a friend's wedding. I was chasing around Weebit, who was a toddler at the time. I found out it was burned AT the wedding.
Traditional Chicken Sausage Gumbo | Canned Soup | Progresso
Packed full of hearty vegetables, discover our Traditional Chicken Sausage Gumbo Soup at Progresso. Take a look at our full range of canned soup online.
And I get it all to myself, because it's too pepper hot for the rest of the fambly.
MinnesotaSmith
Membership Revoked
Also add crushed fresh garlic, 1/4 stick butter per can of soup, and 1 can of their mushroom soup per 2 cans Cream of Shrimp, with a little whole milk, and you've GOT a shrimp bisque.
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ainitfunny
Saved, to glorify God.
Smoked Bacon Soup w/Red potatoes and Carrots
Well, i took 3 slices of smoked Costco bacon, cut them in 1" pieces, 1 big red potato diced, 1 carrot diced small, half an onion diced, 3 cloves of garlic minced, and fried it on low till the bacon was cooked, drained the bacon grease from it, added salt and about 3 tablespoons of flour to everything,
I cooked the flour on low till it foamed about 7 minites then added a cup of half and half and a cup of water (I was out of milk) which i would have used 2 CUPS OF MILK instead. I Cooked it until it formed a creamy soup about 5 min. and sat down to eat.( You might add some mushrooms)- i did not have any)
DELICIOUS.
Well, i took 3 slices of smoked Costco bacon, cut them in 1" pieces, 1 big red potato diced, 1 carrot diced small, half an onion diced, 3 cloves of garlic minced, and fried it on low till the bacon was cooked, drained the bacon grease from it, added salt and about 3 tablespoons of flour to everything,
I cooked the flour on low till it foamed about 7 minites then added a cup of half and half and a cup of water (I was out of milk) which i would have used 2 CUPS OF MILK instead. I Cooked it until it formed a creamy soup about 5 min. and sat down to eat.( You might add some mushrooms)- i did not have any)
DELICIOUS.
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SpokaneMan
Veteran Member
So, tell us how your farts smell?
You gotta have priorities. Kid or cooking. Can’t have both. If you have to cook, strap the little monster to a chair.
I don’t smell my own farts. The fact that you asked that question is, frankly, disturbing. How many people’s farts do you sniff? Does your nose make physical contact with the buttocal area of the sniffee? Are you trying for the 2022 “Joe Biden Award”?
Inquiring minds want to know…