Homemade Campbell Chunky Beef with Country Vegetables Family Size Soup Recipe: Healthier, Heartier Version

Category: Soup

Introduction

Campbell’s Chunky Beef with Country Vegetables Soup is a beloved classic, known for its hearty, comforting blend of tender beef, fresh vegetables, and a rich, savory broth. First introduced in the late 1980s, the Chunky line was designed to offer a more robust, filling option for soup lovers. The combination of big, chunky ingredients and a flavorful broth made it an instant hit. While store-bought soups are convenient, many of us crave a homemade version that’s not only healthier but also customizable to our tastes.

This recipe replicates the essence of Campbell’s Chunky Beef with Country Vegetables Soup but with a few key improvements. By using fresh, whole ingredients, we can reduce sodium, eliminate preservatives, and boost the nutritional profile. Plus, making it at home allows you to adjust the seasoning, add your favorite vegetables, or even make it spicier.

I remember growing up, my mom would often serve Campbell’s soups on chilly afternoons. While I loved the convenience, I always wished for a homemade version that felt more like a hug in a bowl. After years of experimenting, I finally nailed a recipe that captures the same comforting flavor but with the freshness and care of a homemade meal.

Why Make It at Home?

• Healthier Ingredients: Store-bought soups are often high in sodium and contain preservatives. By making it at home, you can control the salt content and use fresh, wholesome ingredients.
• Customization: Add your favorite vegetables, adjust the seasoning, or even use different cuts of beef to suit your preferences.
• Cost-Effective: Making a large batch of soup at home is often cheaper than buying multiple cans or containers.
• Freshness: Homemade soup tastes vibrant and fresh, without the metallic aftertaste that can come from canned products.

Personal Anecdote

One crisp autumn evening, I decided to recreate Campbell’s Chunky Beef Soup from scratch. I remember browning the beef until it was perfectly tender, then simmering it with a medley of vegetables. The aroma that filled my kitchen was nothing short of magical. When I took the first sip, it was like a warm embrace—comforting, familiar, and yet somehow better than the original. My family devoured the entire pot in one sitting, and I knew I had created something special.

Recipe Details

• **Prep Time:20 minutes
• **Cook Time:40 minutes
• **Total Time:60 minutes
• **Yield:6-8 servings

Ingredients

Meat & Broth:

• 2 lbs (900g) beef stew meat (chuck or round, cut into 1-inch cubes)
• 6 cups (1.4L) beef broth (low-sodium or homemade)
• 2 cups (475ml) water

Vegetables:

• 1 large onion, diced (about 2 cups or 250g)
• 3 cloves garlic, minced (about 1 tbsp or 15g)
• 2 medium carrots, peeled and sliced (about 1 cup or 120g)
• 2 medium potatoes, peeled and cubed (about 2 cups or 250g)
• 1 large red bell pepper, diced (about 1 cup or 120g)
• 1 cup (120g) frozen green beans (or 2 cups fresh, trimmed)
• 1 cup (120g) frozen corn kernels (or 2 cups fresh)
• 2 medium tomatoes, diced (or 1 cup canned crushed tomatoes)

Seasonings:

• 1 tsp (5g) dried thyme
• 1 tsp (5g) paprika
• 1 tsp (5g) garlic powder
• 1 tsp (5g) onion powder
• 1 tsp (5g) salt (or to taste)
• 1/2 tsp (2g) black pepper
• 1 bay leaf (optional)

Optional Thickening Agent:

• 2 tbsp (30g) all-purpose flour or cornstarch mixed with 4 tbsp (60ml) water

Instructions

• Brown the Beef:

Heat 2 tablespoons of oil in a large Dutch oven or pot over medium-high heat. Add the beef cubes in batches to avoid overcrowding. Brown the beef on all sides until golden, about 5 minutes per batch. Remove the browned beef from the pot and set it aside.

• Sauté Vegetables:

Reduce the heat to medium. Add the diced onion to the pot and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

• Add Vegetables and Seasonings:

Stir in the sliced carrots, cubed potatoes, diced bell pepper, thyme, paprika, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, allowing the vegetables to soften slightly.

• Simmer:

Add the browned beef back into the pot along with the beef broth, water, and bay leaf (if using). Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 25-30 minutes, or until the beef is tender and the vegetables are cooked through.

• Add Remaining Vegetables:

Stir in the green beans, corn kernels, and diced tomatoes. Simmer for an additional 10-15 minutes, or until the vegetables are tender.

• Thicken (Optional):

If you prefer a thicker soup, stir in the flour or cornstarch mixture and cook for 5 more minutes to allow it to thicken.

• Finish and Serve:

Remove the bay leaf and taste the soup to adjust the seasoning if needed. Serve hot, garnished with fresh herbs or a dollop of sour cream if desired.

Variations

• Low-Sodium Version: Use homemade or low-sodium broth and reduce the added salt.
• Spicy Version: Add a diced jalapeño or a pinch of cayenne pepper for a kick.
• Smoky Version: Add 1-2 tbsp of smoked paprika or chipotle peppers in adobo sauce.
• Vegetarian Option: Replace the beef with extra vegetables or plant-based protein like beans or lentils.

Pro Tips

• Layered Flavor: For a deeper flavor, roast the beef and vegetables in the oven at 400°F (200°C) for 20 minutes before simmering.
• Brown It Right: Don’t rush the browning step. Proper browning enhances the soup’s flavor significantly.
• Skim Excess Fat: After browning the beef, skim off any excess fat before adding the vegetables for a cleaner broth.

Nutritional Comparison

FAQ

• Can I use ground beef instead of stew meat?
  Yes, but you’ll need to cook it until browned, breaking it into small pieces. Note that the texture will be different.

• What if I don’t have fresh vegetables?
  Frozen or canned vegetables work well. Just adjust cooking time based on the texture you prefer.

• Can I make this in a slow cooker?
  Absolutely! Brown the beef and sauté the vegetables in a pan, then transfer everything to the slow cooker and cook on low for 4-6 hours.

• How long does it keep in the fridge or freezer?
  The soup will keep in the fridge for up to 5 days and can be frozen for 3-4 months. Reheat gently and add water if it thickens too much.

• Can I scale the recipe?
  Yes! Simply adjust the ingredient quantities. For a smaller batch, halve all ingredients.

Serving Suggestions

• Serve with crusty bread or crackers for a satisfying meal.
• Pair with a green salad for a balanced dinner.
• Use as a base and add cooked pasta, rice, or barley for extra heartiness.

Conclusion

This homemade version of Campbell’s Chunky Beef with Country Vegetables Soup is a game-changer for anyone who loves the original but wants a healthier, more customizable option. With its hearty chunks of beef, vibrant vegetables, and rich broth, this soup is a true comfort classic. Plus, the ability to tweak ingredients and reduce sodium makes it a guilt-free choice for the whole family.

So, grab a pot, gather your ingredients, and start simmering your way to a homemade soup that’s even better than the original. Share your creations, and let’s keep the tradition of homemade cooking alive!