Tuesday, November 01, 2005

Campbell's Select Gold Label

Superficial, maybe, but true: The cool thing about Campbell’s Select Gold Label soup is the shelf-stable box. Remember when shelf-stable boxes usedto seem weird? Uncowed, natural-food companies embraced them cuz the food had superior taste, color, & nutrition over cans&bottles. As a result, SSBs now have kindof a gourmet vibe. Time for the behemoth corp to jump on board, borrowing not only the pkg but some of the flavors, too. There are 5: butternut squash, red pepper black bean, portobello mushroom, red pepp & tomato, and tomato w/ basil & garlic. For those who are easily amused, hit the link @ the toppa this item which takes you to Campbell’s and run yr cursor over the varieties: It makes the package change, very cool & trippy.


At November 01, 2005 10:11 AM, Blogger Scott Roche said...

I'm easily amused, but then you probably knew this.

At November 01, 2005 11:15 AM, Anonymous Anonymous said...


At November 01, 2005 12:35 PM, Anonymous clairevoyant said...

soup, yeah! but have you tried them? i have found most storebought soups to be too salty for me, so i avoid them.
(also wondered if you had sampled the virgin wine, i haven't seen it here and wondered if it was worth looking for.)
good links.

At November 01, 2005 12:42 PM, Blogger BK said...

Great links last 2 days!

Re: Virgin Vines... hearing what goes on in colleges nowadays, I think that this stuff is totally misnamed! Virgin Whines would be a better name... if there really are any left by then.

Re: the soup... at 790-920 mg of sodium per serving I think it should include a pint of water and a diuretic too.

At November 01, 2005 1:33 PM, Anonymous ms.ery said...

love the google find for failure you told us about. thanks. also, nice to see nyce reporting something non-sweet.

At November 01, 2005 3:28 PM, Anonymous Dean said...

Amen Ms.ery, though I was looking for something sweet this afternoon and NYCE was not too much help.

At November 01, 2005 4:13 PM, Anonymous home cook said...

I've tried some of the natural ones sold at Whole Foods, like the Imagine brand, those have 300 mg of soduim compared to the 700-900 that BK's Blog mentions. But hasn't Campbell's always been high in soidum, they don't seem to know any other way to add flavor.

It's nice to use these soups as a base and add things to them - bits of meat or even better, soybeans (which you can buy frozen in a bag) or other frozen vegetables too.

At November 01, 2005 4:19 PM, Anonymous home cook said...

My only problem with the ones from Whole Foods is that they're large. I know that this kind of carton is re-sealable but I never find myself wanting big bowls of soup two days in a row and so the ccarton sits in the fridge until I eventually throw it out. I wish they made them in single servings which is basically what Campbell's in a can is.

At November 01, 2005 5:48 PM, Blogger Twisted Dog said...


At November 03, 2005 8:39 PM, Blogger Scott--DFW said...

Tried the "Red Pepper and Black Bean" one tonight. The packaging announces that it's "all natural," with "no artificial flavors or preservatives." The ingredient list is less conspicuous, since it's headlined with tomato puree and supported with red pepper puree, "black bean flakes," dehydrated potato, maltodextrin, and "flavor (containing milk and soy bean)". I'm surprised they have the audacity to market this as a red pepper soup, when the predominant flavor (other than the expected salt) is tomato. Not an awful soup, as far as cheap storebought soups go. But not really a pepper soup, and not really very good.

And with a $2 price tag for two average-sized servings, it's not much of a value. By comparison, last night's dinner was broccoli soup (recipe from Gordon Ramsay), with ingredients bought at bloated Whole Foods prices, less than 20 minutes prep and cooking time, and producing 4 good-sized portions all for $2. Better soup, better value.



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