Understanding Your Bowl: What is Campbell's vegetable soup made of?

November 10, 2025 •

4 min read

According to the British Heart Foundation, some canned meals and soups are classified as ultra-processed foods, often high in salt, sugar, and fat. This raises the important nutritional question: What is Campbell's vegetable soup made of? and how does it fit into a balanced diet?

Quick Summary

Campbell's vegetable soup, in both beef stock and vegetarian varieties, typically contains a base of water, tomato puree, and common vegetables like carrots, potatoes, green beans, corn, and peas, alongside various added ingredients for flavor and preservation.

Key Points

Ingredient Variety: Campbell's vegetable soup includes multiple vegetables like carrots, potatoes, and peas, alongside a broth (beef or tomato) and pasta.
Additive Concerns: The soup contains significant amounts of added salt, MSG, and sometimes sugar, which can impact its overall health profile.
High Sodium Content: Canned soups, including Campbell's, are notoriously high in sodium, potentially containing a day's worth of salt in one can.
Ultra-Processed Classification: Due to its industrial processing and additives, canned soup is often categorized as an ultra-processed food.
Customizable Nutrition: Despite its downsides, canned soup can be made healthier by adding fresh vegetables, lean proteins, and herbs to boost its nutritional value and reduce its reliance on preservatives.

The Ingredient Breakdown: Beyond the Vegetables

When you open a can of Campbell's vegetable soup, you're not just getting vegetables and broth. The ingredient list reveals a more complex composition, balancing convenience with flavor and preservation. The ingredients can vary slightly depending on the variety, such as the classic beef stock version versus the vegetarian version.

The Foundational Components

The base of the soup, for both the classic condensed and vegetarian varieties, includes water, tomato puree (made from water and tomato paste), and a collection of farm-grown vegetables. The typical vegetables you can expect to find are:

Carrots
Potatoes
Green Beans
Corn
Peas
Celery
Cabbage
Diced Tomatoes (in the vegetarian variety)

In addition to the vegetables, you will find a source of carbohydrates, usually in the form of enriched pasta (often letter-shaped in the classic condensed version) or barley. The liquid base for the classic condensed soup is a beef stock, while the vegetarian option uses a tomato base.

Flavor and Preservative Additives

To achieve its signature taste and long shelf life, the soup incorporates several additives. These are the primary sources of concern for those seeking a healthier diet and include:

Salt: A significant amount of sodium is added for flavor and preservation. One can often contains more than a day's worth of recommended sodium intake.
Monosodium Glutamate (MSG): This flavor enhancer is used to create a more savory or 'umami' flavor profile.
Sugar/High Fructose Corn Syrup: Sweeteners are sometimes included, particularly in the tomato-based varieties, to balance the acidity.
Yeast Extract and Other Flavorings: These are used to boost the overall taste and are often combined with spices like paprika extract for color and added depth of flavor.
Starches and Oils: Ingredients like potato starch are used as thickening agents, while canola or soybean oil may be present in small amounts.

Canned vs. Homemade Soup: A Nutritional Comparison

While canned soup is prized for its convenience, homemade soup offers superior nutritional control. The following table highlights the key differences between a standard canned vegetable soup and a fresh, homemade version.


Feature	Canned Campbell's Vegetable Soup	Homemade Vegetable Soup
Sodium Content	Often very high, potentially exceeding daily limits in one can.	Customizable; can be made low-sodium or salt-free.
Ingredient Control	Limited; includes preservatives, MSG, and added sugar.	Complete control over every ingredient; no additives needed.
Nutrient Density	Processing can reduce some water-soluble vitamins.	High nutrient density; retains vitamins from fresh vegetables.
Fiber	Contains some fiber, but often less than homemade due to vegetable processing.	Rich in fiber, especially if vegetables are left with skins on.
Convenience	Highly convenient; ready in minutes.	Requires preparation time, including chopping and simmering.
Cost	Generally affordable, but homemade can be cheaper when made in large batches.	Can be less expensive, especially when using seasonal ingredients.

How to Enhance the Nutritional Value of Your Canned Soup

If convenience is a priority, you can still improve the nutritional profile of canned vegetable soup. By adding a few fresh ingredients, you can reduce its reliance on processed additives and increase its health benefits.

Here are some simple tips:

Add extra vegetables: Stir in fresh or frozen vegetables like spinach, kale, peas, mushrooms, or bell peppers while heating. This adds vitamins, minerals, and fiber.
Boost the protein: To make it a more substantial meal, add lean protein. Options include shredded rotisserie chicken, canned beans (rinsed to reduce sodium), cooked lentils, or crumbled firm tofu.
Use low-sodium broth to dilute: If you find the soup too salty, use a low-sodium vegetable or beef broth instead of water to thin it out.
Finish with healthy fats and fresh herbs: A drizzle of extra virgin olive oil, a swirl of plain Greek yogurt, or a sprinkle of fresh herbs like parsley, dill, or cilantro can brighten the flavor and add healthy fats.
Add an acidic kick: A splash of lemon juice or a hint of vinegar at the end can cut through the saltiness and add a fresh, bright flavor.

Conclusion

So, what is Campbell's vegetable soup made of? The answer is a blend of familiar vegetables, a savory stock (beef or tomato-based), and a range of additives for flavor and preservation. While it offers a convenient and comforting meal, its nutritional profile, particularly the high sodium content, is a key consideration for a healthy diet. By understanding the contents and taking simple steps to enhance it with fresh ingredients, you can make this convenient pantry staple a more wholesome and balanced part of your meal plan. For those with time, making homemade soup remains the best way to control all ingredients and maximize nutritional value.

Frequently Asked Questions

The main difference is the broth. The classic condensed vegetable soup is made with a beef stock, while the condensed vegetarian version uses a tomato base and avoids animal products.

Yes, the condensed vegetable soup with beef stock contains monosodium glutamate (MSG) as a flavor enhancer. The ingredients list should always be checked for the most current information.

The sodium content is quite high. For instance, the condensed vegetarian variety contains 650mg of sodium per serving, and there are multiple servings in a single can. This can contribute a significant portion of your daily recommended intake.

While Campbell's sources 'farm-grown veggies', they undergo processing, including cooking and canning, which can affect their nutritional content compared to their fresh, raw counterparts.

No, most varieties of Campbell's vegetable soup are not gluten-free as they contain enriched pasta, which is made from wheat flour. Consumers should always check the label for specific allergens.

No, homemade soup is generally more nutritious. It offers complete control over ingredients, allowing you to minimize sodium and avoid additives, and retains more nutrients from fresh, minimally cooked vegetables.

You can significantly improve the soup by adding fresh or frozen vegetables, lean protein like chicken or beans, a splash of acid (lemon juice), and fresh herbs. Using low-sodium broth to dilute it is also an option.