Natural Goodness
Soups with Soul by Swanson®
January 2021 Issue
by Lindsay Gifford
Recipes, Information and Photography provided by Swanson®
As the cool weather chases us inside to huddle by the fire and we break out our warm PJs and cozy socks, there’s one meal always on the menu: warm, hearty soup! From the very first spoonful, soup warms us up from the inside out. And, really there is no better way to start a soup that is integral to your savory self-care than the natural goodness of Swanson’s® stock. No pantry is complete without their iconic blue and white boxes in all varieties—chicken, beef, bone and vegetable.
Rich, delicious flavor is the standard for Swanson. Their soup specialists start their broths with double stocks for a more robust, well-rounded flavor that carries through to the final dish. Made from high quality ingredients, each broth and stock contains a unique balance of flavor. Made with simple, real ingredients, Swanson uses only high-quality proteins, farm grown vegetables and flavorful seasonings to yield an 100 percent natural product. Made with zero artificial ingredients (no MSG, artificial flavors, colors or preservatives), they create perfectly balanced flavor with carefully selected, high quality, non-GMO ingredients.
So, what is the difference in broth and stock? Broth is a thinner, seasoned liquid that starts with meat and some vegetables. It is an essential ingredient that adds a more seasoned flavor. It is the perfect base for soups and adds extra flavor to side dishes. Stock, on the other hand, is a lightly seasoned base ingredient that lets you control flavor through the addition of spices, herbs or protein. It is made from simmering bones with vegetables, minimally adding herbs and salt to let the true flavors shine through. It is a building block for finished dishes such as sauces, pan gravies and meats.
And, let us not forget the newest trend in savory goodness—bone broth. Great for sipping and cooking, Swanson’s Bone Broth is actually a type of stock, made from long-simmered bones, with or without vegetables, which adds a rich, full-bodied flavor from naturally occurring collagen proteins. It’s a great addition to their collection of flavorful foundations, which includes lower sodium, unsalted, artisan, gluten free and organic options.
Swanson is driven and inspired by their purpose: Real food that matters for life’s moments. For generations, people have trusted Swanson to provide authentic, flavorful and readily available foods and beverages that connect them to each other, from warm memories to what’s important today.
Over time, Swanson chefs have perfected hundreds of recipes, and featured here are some favorites. Each recipe is crafted to deliver a unique balance of flavor to enhance all your favorite dishes. Log on to www.campbells.com/swanson for everything from hearty soups to marvelous mashed potatoes and start planning your next delicious meal your entire family will love!
Writer’s Note: While not a soup, I have to reveal my favorite use for Swanson Chicken Broth. For the most flavorful grits (ever!), pair stone ground grits and the recommended liquid amount, split: 1/2 milk and 1/2 Swanson Chicken Broth, bring to a boil, then simmer low and slow. Stir in some cream cheese to finish. You’ll never eat regular grits again!
Swanson® is a registered trademark with the United States Patent and Trademark Office.
Instant Pot® Thai Chicken Soup
Prep time: 20 mins | Cook time: 30 mins | Serves: 6
4 Carrot, peeled and cut into matchstick-thin strips (about 2 cups)
1 medium Red bell pepper, cut into short thin strips (about 1 cup)
5 oz Shiitake mushrooms, sliced (21/2 cups)
12 oz Boneless, skinless chicken breast, cut in half horizontally
2 Tbsps Thai red curry paste or green curry paste*
2 Tbsps Sugar
4 cups Swanson® Chicken Broth
1 can (14 oz) Unsweetened coconut milk
2 Tbsps Lime juice
1 Tbsp Lime zest, grated
2 Tbsps Cilantro, sliced
Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar and broth into a 6-quart Instant Pot®. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached—it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure. Remove the chicken from the pot and stir in the coconut milk. Shred the chicken and return to the pot. Select the Saute setting and cook for 2 minutes or until hot. Stir in the lime juice and lime zest just before serving. Serve sprinkled with the cilantro.
*Note: We developed this recipe using Thai Kitchen® red curry paste. Please note, though, that the blend of spices in the paste varies by brand, so different brands can have different heat levels. Adjust accordingly.
Creamy Chicken & Wild Rice Soup
Prep time: 20 mins | Cook time: 25 mins | Serves: 4
2 Tbsps Butter
1/4 tsp Dried thyme leaves, crushed
2 Tbsps All-purpose flour
1 large Onion, chopped (about 1 cup)
2 stalks Celery, sliced (1 cup)
1 cup Chicken or turkey, cooked and shredded
11/2 cups Milk
1/2 cup Seasoned long-grain and wild rice, cooked
2 medium Carrot, peeled and chopped (1 cup)
2 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth
or Swanson® Organic Free-Range Chicken Broth
Heat the butter in a 4-quart saucepan over medium-high heat. Add the carrots, onion, celery and thyme and cook for 10 minutes or until the vegetables are tender, stirring occasionally. Stir in the flour. Increase the heat to high. Stir in the broth and milk and heat to a boil. Cook and stir for 5 minutes. Reduce the heat to medium. Stir in the chicken and rice and cook for 5 minutes, stirring occasionally. Season to taste.
Mexican Tortilla Soup
Prep time: 15 mins | Cook time: 15 mins | Serves: 8 | Pictured left
1 tsp Canola oil
1 large Onion, diced (about 1 cup)
2 Tbsps Tomato paste
1 cup Black beans, rinsed and drained
2 tsps Ground cumin
1/2 cup frozen Whole kernel corn
1 tsp Chili powder
2 large Jalapeño pepper, seeded and chopped (about 1/2 cup)
2 Tbsps Lime juice
2 cups Boneless, skinless chicken breast, cooked and shredded
1 can (14.5 oz) Diced tomatoes, undrained or 3 small tomatoes, diced
1 carton (32 oz) Swanson® Natural Goodness® Chicken Broth or Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth
Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and jalapeño peppers and cook for 2 minutes or until tender-crisp, stirring occasionally. Stir in the chicken, beans, tomatoes, corn, broth, tomato paste, cumin and chili powder and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Stir in the lime juice. Season to taste. Serve topped with crushed tortilla chips or strips, if desired.
Serving Suggestion: Customize your soup with your favorite toppings! Try diced avocado, sour cream and/or chopped fresh cilantro.
Italian Wedding Soup
Prep time: 15 mins | Cook time: 20 mins | Serves: 10 
1 lb. Lean ground beef
1 Egg or 2 egg whites
1/2 cup Fresh bread crumbs
3 Tbsps grated Parmesan cheese
2 Tbsps Onion, grated
12 cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Celery salt
4 oz (1/2 cup) Orzo pasta, cooked, drained
2 cups Escarole, thinly sliced
Thoroughly mix the beef, egg, bread crumbs, cheese and onion in a large bowl. Season the beef mixture as desired. Shape firmly into 1/2-inch meatballs. Heat the broth, onion powder, garlic powder and celery salt in a 6-quart saucepot over medium-high heat to a boil. Add the meatballs. Reduce the heat to low. Cook for 10 minutes or until the meatballs are cooked through. Stir in the orzo and escarole and cook until the mixture is hot and bubbling. Season to taste. Sprinkle with additional Parmesan cheese.
Recipe Twist: Grating the Parmesan cheese fresh just before use will maximize the flavor in this recipe. Leave the cheese and grater on the table so your guests can add more if they wish.
Hearty Lasagna Soup
Prep time: 10 mins | Cook time: 25 mins | Serves: 4
1 lb. Ground beef
1 small Onion, chopped (about 1/4 cup)
1 tsp Garlic, minced
1/4 tsp dried Parsley flakes
3 1/2 cups Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth
1 can (14.5 oz) Diced tomatoes
1/4 tsp Italian seasoning, crushed
1 1/2 cups Uncooked mini lasagna noodle-shaped pasta (mafalda) or rotini pasta
1/4 cup grated Parmesan cheese
Cook the beef, onion, garlic and parsley in a 6-quart saucepot over medium-high heat for 10 minutes, or until the beef is well browned, stirring often to separate meat. Pour off any fat. Stir the broth, tomatoes and Italian seasoning in the saucepot and heat to a boil. Stir the pasta in the saucepot. Reduce the heat to medium and cook for 10 minutes or until the pasta is tender. Stir in the cheese. Season to taste. Serve with additional cheese, if desired.
Serving Suggestion: Top each serving of soup with a dollop of ricotta cheese mixed with chopped fresh basil.
Slow Cooked Southwestern Chicken & White Bean Soup
Prep time: 15 mins | Cook time: 8 hrs | Serves: 6 
1 Tbsps Vegetable oil
1 lb. Skinless, boneless chicken breast halves, cut into 1-inch pieces
13/4 cups Swanson® Chicken Broth or Organic Free-Range Chicken Broth or Natural Goodness® Chicken Broth
1 cup Pace® Picante Sauce
3 cloves Garlic, minced
2 tsps Cumin
1 can (about 16 oz) White navy beans, rinsed and drained
1 cup frozen Whole kernel corn
1 large Onion, chopped (about 1 cup)
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it’s well browned, stirring often. Stir the chicken, broth, picante sauce, garlic, cumin, beans, corn and onion in a 31/2-quart slow cooker. Cover and cook on low for 8 to 9 hours or until the chicken is cooked through.
Time-Saving Tip: Or you may cook this recipe on high for 4 to 5 hours
Instant Pot® Easy Beef Stroganoff
Prep time: 10 mins | Cook time: 30 mins | Serves: 6
1 large Onion, diced (about 1 cup)
11/4 lbs. Boneless beef sirloin steak, cut into thin strips
1 tsp Paprika
1/2 tsp Garlic powder
4 cups Extra-wide egg noodles, uncooked
2 cups Swanson® Beef Broth or water
2 tsps Worcestershire sauce
1 can (10.5 oz) Campbell’s® Condensed Cream of Mushroom Soup
1/4 cup Sour cream
2 Tbsps Fresh parsley, chopped
Season the beef with salt and pepper. Layer the onion, beef, paprika, garlic powder and noodles in a 6-quart Instant Pot®. Pour the broth and Worcestershire over the noodles and spoon the soup on top (the order is important, so don’t stir until after the cooking is done). Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes (timer will begin counting down once pressure is reached—it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure. Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and sprinkle with the parsley before serving.
Recipe Note: Multi-cooker settings and features vary widely across different models and brands. Refer to the manual for your cooker to learn which functions will produce the cooking methods (saute, pressure cook) needed for this recipe.
Slow Cooker Vegetable & Butternut Squash Soup
Prep time: 10 mins | Cook time: 3 hrs | Serves: 7
2 Gala apple, peeled, cored and chopped (about 2 cups)
1 medium Butternut squash (2 lbs.), peeled, seeded and chopped (4 cups)
2 medium Carrots, peeled and
chopped (1 cup)
1 medium Onion, chopped (1/2 cup)
2 cloves Garlic, minced
11/2 tsps chopped Fresh sage leaves or 1/2 tsp rubbed sage
3 cups Swanson® Vegetable Broth
1/2 cup Half and half
2 Tbsps Sour cream or creme fraiche
1/4 cup Chives, chopped
Stir the apples, squash, carrots, onion, garlic, sage and broth in a 6-quart slow cooker. Cover and cook on high for 3 to 4 hours or until the vegetables are tender. Using an immersion blender, puree until the mixture is smooth. Stir in the half-and-half. Season to taste. Serve topped with the sour cream and chives.
Healthy Swaps: You can swap fat free milk for half-and-half and use reduced fat sour cream.
Tuscan White Bean Soup
Prep time: 15 mins | Cook time: 20 mins | Serves: 5 
2 Tbsps Olive oil
3 cups Kale, packed, chopped (about 3 oz)
1 Onion, diced (about 1 1/2 cups)
1 can (15 oz) White cannellini beans, rinsed and drained
2 cloves Garlic, minced
2 Tbsps Fresh parsley, chopped
1/2 cup Dry white wine
1 tsp Italian seasoning, crushed
2 Tbsps grated Parmesan cheese (optional)
1/2 lb. Italian-style chicken sausage or Italian-style turkey sausage, casing removed
4 cups Swanson® Natural Goodness® Chicken Broth or Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth
Heat the oil in a 6-quart saucepot over medium-high heat. Add the sausage and cook until well browned, stirring often to separate meat. Add the onion and garlic to the saucepot and cook for 3 minutes, stirring occasionally. Add the wine to the saucepot and heat to a boil, stirring to scrape up the browned bits from the bottom of the saucepot. Cook for 2 minutes. Stir in the broth and Italian seasoning and heat to a boil. Reduce the heat to medium-low. Stir in the kale and beans. Cover and cook for 10 minutes or until the kale is tender, stirring occasionally. Season to taste. Sprinkle with the parsley. Serve topped with Parmesan cheese, if desired.