This advertisement for “21 Flavors” of Campbell’s Soup appeared in the November 1933 issue of Women’s Home Companion. At the time, the Campbell’s lineup included a number of flavors not likely to be found in today’s pantry.

Image Source: Author’s Collection

21 Flavors

  • Asparagus – Springtime’s tenderest asparagus shoots in fascinating purée. Strictly vegetable. Even richer served as Cream of Asparagus.
  • Bean – The old home favorite even more delicious and more satisfying.
  • Beef – Solid foot in tempting soup. Hearty pieces of meat blended with vegetables.
  • Bouillon – Limpid (Ed. completely clear), amber-clear beef broth delicately flavored with vegetables. For the sick-room, too.
  • Celery – All the tonic goodness of crisp, snow-white celery, captured for your delight. Strictly vegetable. Makes wonderful Cream of Celery.
  • Chicken – New! This tremendous favorite now contains double the quantity of chicken. Better than ever!
  • Chicken-Gumbo – Chicken soup with okra, in the Louisiana Creole style.
  • Clam Chowder – Meaty, juicy clams fresh from the sea, in a soup that’s a treat!
  • Consommé – The formal soup. Beef broth, beautifully clear and combined with a delicate vegetable broth.
  • Julienne – Banquet Soup par excellence. Whole peas, shredded vegetables in dainty beef broth.
  • Mock Turtle – Seldom made at home. Tomatoes, celery, fresh herbs, delectable sherry and toothsome pieces of meat in a smooth rich blend.
  • Mulligatawny – The Orient’s own chicken soup, with curry and East India chutney.
  • Mutton – Mutton broth with vegetables; very lightly seasoned; splendid for children and invalids.
  • Ox Tail – Popular hearty soup. Ox- tail and beef broth, with vegetables a-plenty; garnished with ox tail joints. (Ed. Oxtail is the culinary name for cattle tail)
  • Pea – All the charm, all the extraordinary nutriment of dainty tender peas, blended with rich creamery butter. Strictly vegetable. Enjoy it often as Cream of Pea.
  • Pepper Pot – A man’s soup! From an old Colonial recipe. The real, famous Philadelphia Pepper Pot, with macaroni dumplings, potatoes, spicy seasonings and meat. Just taste it!
  • Printanier – Exquisitely blended chicken and beef broth with vegetables in fancy shapes; jells in can over night on ice. (Ed. Printanier is a soup made with spring vegetables, served also as an amber-colored jelly)
  • Tomato – The glory of the tomato, in the most popular soup in all the world. Strictly vegetable. Pure tomato juices and luscious tomato “meat” in a purée enriched with golden creamery butter. Especially delicious prepared as Cream of Tomato.
  • Tomato-Okra – Southern Gumbo style. Tomato soup with fresh sliced okra.
  • Vegetable – Best-liked hearty soup all over the United States. It’s a luncheon or supper, with its 15 vegetables, invigorating beef brother, alphabet macaroni, barley, fresh herbs.
  • Vegetable-Beef – And here’s that fine old-fashioned favorite — vegetable soup enriched with tender pieces of beef.
  • Vermicelli-Tomato – The tangy flavor of cheese and bacon imparts and irresistible sparkle to this tomato purée, garnished with vermicelli (Ed. a thread-like pasta).

About Campbells

Campbell’s was founded in 1869 by a duo from New Jersey: fruit merchant Joseph Campbell and icebox manufacturer Abraham Anderson. At the outset, the company sold a variety of goods, including canned vegetables, minced meats, soups and condiments. Shortly after, in 1876, Anderson split from the company. However, his aptly named son, Campbell Speelman, continued on as creative director. He went on to design the first iconic Campbell’s soup can. In 1898, Campbell’s exec Herberton Williams added the red-and-white touch to the design, having been inspired by the carnelian colors of the Cornell University football team. The bronze medal seal was added to reflect an award earned at the 1900 Paris Exposition.

Comparing Campbell’s labels from 1900 and today. (Image 1: The New York Times)

In 1897, a chemist named Dr. John T. Dorrance was hired on at $7.50 a week. He was responsible for developing the commercial method of condensing soup by removing half the water. For his ingenuity, Dorrance rose within the ranks, ultimately becoming president of the company from 1914 – 1930 and buying out the Campbell family.

Since then, Campbell’s has changed hands many times and expanded through numerous product acquisitions, becoming one of the largest food companies in the world. While its ingredients may have changed, the brand has retained its iconic look, even memorialized through the pop art prints of Andy Warhol. Today, its spread of varieties reigns supreme over the grocery soup aisle – though sadly, oxtail and mock turtle are but a relic of the past.