Copycat Campbell’s Vegetable Soup

Why You’ll Love This Recipe

• Tastes just like the Campbell’s classic, but fresher and healthier.

• Full of vegetables, beans, and pasta for a hearty, balanced meal.

• Naturally egg-free and dairy-free, making it allergy-friendly.

• Makes a large batch (12–16 bowls), perfect for meal prep or freezing.

• Simple, pantry-friendly ingredients that come together easily.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 quarts (12 cups) hot water

• 1 (15.5 oz) can white beans, with liquid

• 1 (6 oz) can tomato paste

• 1 (28 oz) can diced tomatoes (or about 3 1/4–3 1/2 cups fresh tomatoes)

• 2 cups fresh green beans, trimmed and cut into 1/2–3/4 inch pieces

• 2 large potatoes, peeled and diced into 1/2-inch cubes

• 1.5 cups carrots, peeled and diced into 1/4-inch pieces

• 1 medium onion, finely minced

• 2 cups frozen or fresh corn

• 2 cups frozen or fresh peas

• 1 tablespoon + 1 teaspoon salt

• 1.5 teaspoons black pepper

• 1.5 tablespoons sugar

• Small pasta, optional (ditalini, macaroni, or alphabet pasta)

Directions

1. If using an immersion blender: Add water, white beans, tomato paste, and 1/3 cup of diced tomatoes to a large soup pot. Blend until smooth.

2. If using a regular blender: Puree white beans, tomato paste, and 1/3 cup diced tomatoes with 4–6 cups of warm water. Pour into the pot with the remaining water.

3. Bring the puree mixture to a boil. Add green beans, diced potatoes, and carrots. Cook for 10 minutes.

4. Add remaining ingredients (tomatoes, onion, peas, corn, salt, pepper, sugar, and pasta if using). Stir and bring back to a boil for 5 minutes.

5. Reduce heat to medium and simmer uncovered for 25–30 minutes, or until potatoes and carrots are tender.

6. Serve hot and enjoy.

Servings and timing

This recipe makes about 12–16 bowls.
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

Variations

• Pasta addition: Add ditalini, macaroni, or alphabet pasta for a fun and filling twist.

• Spicy kick: Add red pepper flakes or hot sauce for extra heat.

• Herby flavor: Toss in fresh parsley, thyme, or bay leaves while simmering.

• Bean swap: Use kidney beans or chickpeas instead of white beans.

• Seasonal veggies: Substitute zucchini, bell peppers, or celery depending on what you have on hand.

storage/reheating

• Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.

• Freeze: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheat: Warm gently on the stovetop or in the microwave, adding a splash of water or broth if it thickens too much.

FAQs

Can I make this soup in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours.

Can I use fresh tomatoes instead of canned?

Absolutely, just make sure they’re ripe and juicy for the best flavor.

Do I need to peel the potatoes?

Peeling is optional—leave the skins on for extra fiber and texture.

Can I skip the sugar?

Yes, but it helps balance the acidity of the tomatoes.

What pasta works best?

Small pasta like ditalini, macaroni, or alphabet pasta works best for the classic feel.

Can I use frozen vegetables?

Yes, frozen corn, peas, and green beans work just as well as fresh.

How can I thicken the soup?

Simmer longer uncovered or mash a few potatoes into the broth.

Can I make it lower sodium?

Yes, use no-salt-added tomatoes, beans, and reduce added salt.

Is this soup vegan?

Yes, it’s naturally vegan as long as you don’t add dairy-based toppings.

What should I serve with it?

Crusty bread, grilled cheese, or a simple salad pair beautifully.

Conclusion

Copycat Campbell’s Vegetable Soup is a nostalgic, hearty, and wholesome recipe that delivers all the comfort of the original with fresher, healthier ingredients. Easy to make in big batches, it’s perfect for family dinners, meal prep, or freezing for later. With its rich tomato base, tender vegetables, and flexible variations, this soup is sure to become a staple in your kitchen year-round.

Copycat Campbell’s Vegetable Soup

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• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12–16 bowls
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

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Description

Copycat Campbell’s Vegetable Soup is a hearty, wholesome homemade version of the nostalgic classic. Packed with fresh vegetables, beans, and simple seasonings, this soup is egg-free, dairy-free, and perfect for family dinners, meal prep, or cozy evenings.

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Ingredients

3 quarts (12 cups) hot water

1 (15.5 oz) can white beans, with liquid

1 (6 oz) can tomato paste

1 (28 oz) can diced tomatoes (or 3 1/4–3 1/2 cups fresh tomatoes)

2 cups fresh green beans, trimmed and cut into 1/2–3/4 inch pieces

2 large potatoes, peeled and diced into 1/2-inch cubes

1.5 cups carrots, peeled and diced into 1/4-inch pieces

1 medium onion, finely minced

2 cups frozen or fresh corn

2 cups frozen or fresh peas

1 tablespoon + 1 teaspoon salt

1.5 teaspoons black pepper

1.5 tablespoons sugar

Small pasta, optional (ditalini, macaroni, or alphabet pasta)

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Instructions

1. If using an immersion blender: Add water, white beans, tomato paste, and 1/3 cup diced tomatoes to a large soup pot. Blend until smooth.
2. If using a regular blender: Puree white beans, tomato paste, and 1/3 cup diced tomatoes with 4–6 cups warm water. Pour into the pot with remaining water.
3. Bring the puree mixture to a boil. Add green beans, diced potatoes, and carrots. Cook for 10 minutes.
4. Add remaining ingredients (tomatoes, onion, peas, corn, salt, pepper, sugar, and pasta if using). Stir and bring back to a boil for 5 minutes.
5. Reduce heat to medium and simmer uncovered for 25–30 minutes, or until potatoes and carrots are tender.
6. Serve hot and enjoy.

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Notes

Pasta addition: Add ditalini, macaroni, or alphabet pasta for a fun and filling twist.

Spicy kick: Add red pepper flakes or hot sauce for extra heat.

Herby flavor: Toss in fresh parsley, thyme, or bay leaves while simmering.

Bean swap: Use kidney beans or chickpeas instead of white beans.

Seasonal veggies: Substitute zucchini, bell peppers, or celery depending on availability.

Refrigerate in airtight container for up to 4 days.

Freeze in individual portions for up to 3 months; thaw overnight before reheating.

Reheat gently on stovetop or microwave, adding water or broth if thickened.

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Nutrition

• Serving Size: 1 bowl (approx. 1 1/2 cups)
• Calories: 150
• Sugar: 7g
• Sodium: 800mg
• Fat: 1g
• Saturated Fat: 0g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 0mg