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In 1869, Joseph Campbell, a fruit merchant, and Abraham Anderson, a tin ice box manufacturer, form a partnership to can tomatoes, vegetables, jellies, condiments, and minced meats in Camden, New Jersey. Initially, each can is made by hand, one at a time. The firm is best known for its giant beefsteak tomatoes, each large enough, it is advertised, to fill a single can.
The idea to use condensed soup in recipes originated in a cookbook entitled "Helps for the Hostess" that was published in 1916. After the Second World War, Campbell’s home economists cooked up recipes like "Green Bean Casserole" and "Glorified Chicken" that fed scores of baby boomers and became classic dishes that live on today. In fact, cooking with soup remains so popular that Americans use more than 440 million cans each year in a variety of easy-to-prepare recipes. Campbell’s Soup ranks behind only meat/poultry, pasta, and seasonings/spices as the ingredient most often used to prepare dinner each evening.
Campbell's Recipe Card Collection
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