Reinventing Campbell's Soups at Home

Chicken Noodle Soup

With just eight ingredients, this chicken noodle soup makes use of ingredients you probably already have in the pantry and refrigerator. It's a great way to use up leftover cooked chicken, but if you want a quick shortcut, buy a ready-made rotisserie chicken from the store and hand-shred some breast meat for the soup. Save the rest for sandwiches and salads later on in the week.

Click here to see the Gluten-Free Chicken Noodle Soup Recipe.

Tomato Soup

Yasmin Fahr

Protein- and fiber-packed chickpeas together with nutrient-rich kale lend a little texture to a classic American favorite.

Click here to see the Quick Tomato Soup with Kale and Chickpeas Recipe.

Beef with Vegetables and Barley Soup

It may not be pretty, but it sure is delicious. Lean beef stew meat cuts out the calories and fat, while fiber-rich, chewy barley and chunky fresh vegetables make this a meal that will stick to your ribs.

Click here to see the Beef Barley Soup Recipe.

Broccoli Cheese Soup

Yasmin Fahr

The secret to this slimmed-down version is adding potatoes, which thicken up the soup nicely while adding a boost of vitamin C and fiber to a delicious soup packed with fresh broccoli. Light on cheese please.

Click here to see the Broccoli and Cheddar Soup Recipe.

Bean and Barley Soup

Meatless Monday comes to the rescue once again with this flavorful and healthier alternative to canned vegetable soups.

Click here to see the Bean and Barley Soup Recipe.

Split Pea Soup

This slow-cooker version is a snap to prepare and cooks while you're away for the day, running errands or at work.

Click here to see the Split Pea Soup Recipe.

Cream of Mushroom Soup

If all you've ever had is the canned version, get ready for a revelation. This version gets all dressed up with white wine and leeks, but don't worry — it only has seven ingredients and takes just half an hour to whip up.

Click here to see the Cream of Mushroom Soup with White Wine and Leeks Recipe.