5 Things to know about Campbell's Soup

Talking about Cream of Mushroom soup made me a bit curious. So I found out the following about the iconic Campbell’s Soup brand that we have come to know and love.

 

1.       In 1869, Joseph Campbell, who had been a fruit merchant, teamed with a man named Abraham Anderson, who manufactured tin ice boxes, to form what became the Campbell’s Soup Company in Camden, New Jersey.  Joseph soon amicably ended the partnership with Anderson and teamed with businessman Arthur Dorrance to sell a popular product called Beefsteak Ketchup Sauce.  This was nothing like our modern ketchup, as it was made with ingredients such as cinnamon, mace, cloves, pepper, mustard and vinegar with a variety of bases including soy, oyster or lobster. At the turn of the century, this was a kitchen staple.

2.       In 1893, the US Supreme Court designated the tomato a vegetable for trade purposes! Technically, the tomato still remains a fruit.

3.       Joseph Campbell retired in 1894 (after the infamous tomato fruit decision!) and died in 1900. No Campbell family members were involved in the company after his retirement.

4.       In 1894, Arthur Dorrance hired his nephew, rather reluctantly, we are told. Dr. John T. Dorrance was a chemist who developed the formula still used for commercially condensed soup.

By removing the water and reducing the volume, the price of soup went from 34 cents to 10 cents a can. The five original varieties included Tomato; Consommé; Vegetable, Chicken and Oxtail.

5.       A Slip of the Tongue: Amos & Andy promoted a new brand with lackluster sales in 1934. Amos misread the copy for “Chicken with Noodles” and instead said, “Chicken Noodle Soup.” Within days, the company received large orders for the new soup. One shift in verbiage made the difference!