Campbell's was founded in 1869 by Joseph A. Campbell and Abraham Anderson, an icebox manufacturer. The company was originally called the "Joseph A. Campbell Preserve Company" and produced canned tomatoes, vegetables, jellies, soups, condiments, and minced meats.
By 1896, Anderson left the partnership, leaving Campbell to reorganize and form a new company, Joseph Campbell & Co. In 1897, a nephew of one of the new Campbell partners, Dr. John T. Dorrance, began working for the company at a wage of $7.50 a week. Dorrance, a gifted chemist with degrees from MIT and Göttingen University, Germany, developed a commercially viable method for condensing soup by halving the quantity of its heaviest ingredient: water.[
Soup was not a popular staple in the American diet at the turn of the 20th century, but it was in Europe. However, Dorrance's condensed soups quickly became successful among the public for their convenience and their price, 10 cents a can.The product competed at the Paris Exposition in 1900 and was awarded a gold medal, an image of which still appears on the label.
In 1898, Herberton Williams, a Campbell's executive, convinced the company to adopt a cherry red and bright white color scheme, because he was taken by the crisp colors of the Cornell University football team's uniforms. To this day, the layout of the can, with its red and white design and the metallic gold medal seal from the 1900 Paris Exhibition, has changed very little.
- 2-3 pounds cubed beef
- 1/4 cup butter
- 3 quarts water
- 1 teaspoon freshly-ground black pepper
- 1 tablespoon salt
- 1 1/2 cups chopped carrots
- 3 medium potatoes
- 1 cup chopped celery
- 1/4 cup dried onions
- 1/2 cup barley
- 6 cubes beef stock
- Peel then cube the potatoes.
- Brown meat in butter.
- Add all other ingredients.
Cook in a pressure cooker for 20 minutes.
Simmer in a crockpot on low for several hours
Cook in a large pot on the stove over low heat for 2 to 3 hours.