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Overhead photo of homestyle vegetable soup in a round white bowl with a spoon digging into it and bread slices off to the side.

Copycat Campbell's Vegetable Soup

Terrence Roche
This easy homestyle vegetable soup tastes just like the Campbell’s soup we grew up loving! It’s comforting and full of flavor but also healthy with no olive oil needed. Good comfort food like this is always in season and is always a crowd pleaser. This egg free and dairy free soup is no exception. It's also easy to make and packed with fresh veggies and simple ingredients you probably have on-hand already either in your kitchen or in your garden! You're going to absolutely love the end result of this homemade version
4.60 from 5 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soups
Cuisine American
Servings 12 -16 bowls
Calories 150 kcal

Ingredients
  

  • 3 quarts 12 cups hot water
  • 1 15.5-oz can white beans (do not drain the liquid)
  • 1 6-oz can tomato paste
  • 1 28-oz. can diced tomatoes (This is equal to about 3 1/4 - 3 1/2 cups of fresh tomatoes)
  • 2 cups fresh green beans - trimmed and cut 1/2 - 3/4 “ length*
  • 2 large potatoes - peeled and diced to about 1/2 “
  • 1.5 cups diced carrots - peeled and diced to about 1/4 “
  • 1 medium onion - finely minced
  • 2 cups frozen or fresh corn
  • 2 cups frozen or fresh peas
  • 1 Tablespoon + 1 teaspoon salt
  • 1.5 teaspoon fine black pepper
  • 1.5 Tablespoon Italian Seasoning
  • Small form pasta optional, see notes**

Instructions
 

  • If you’re using an immersion blender: Add the water, white beans, tomato paste, and 1/3 cup of the diced tomatoes to a large pot and use your immersion blender to puree until smooth.
  • If you do not have an immersion blender: We recommend putting the white beans, tomato paste, and 1/3 cup diced tomatoes in your Vitamix or other blender / food processor with 4-6 cups warm water and add it to the rest of the hot water in your pot after pureed.
  •  Once your puree is ready and in the large soup pot, cover it and bring to a full boil. Then, add the green beans, diced potatoes, and carrots first to give them some extra time to cook through. (If you are adding uncooked pasta, now is the time as well.) Let them cook on their own for about 10 minutes while you gather the rest of your ingredients to go in the pot.
  •  Add the rest of the ingredients and bring back to a boil for about 5 minutes. 
  • Then, turn down the heat to medium and simmer uncovered for 25-30 minutes (until potatoes and carrots are soft). Enjoy!!

Video

Notes

    • *You can also use frozen green beans, but add them with the second round of ingredients rather than with the potatoes and carrots.
    • **If you're adding small-form pasta like ditalini, macaroni, and alphabet pasta, you’ll need to add about one extra cup of water to one cup pasta, unless you cook the pasta separately. Note, pasta will continue to soak up the liquid, so this may make the soup a little thicker than desired if left too long

Nutrition

Serving: 1/12 the recipeCalories: 150kcalCarbohydrates: 32gProtein: 6gFat: 1gSodium: 217mgFiber: 6gSugar: 6g
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