My ancestors came around in the late 18th century. Traditionally, soups are considered to be from two groups: clear (the brothy types) and thick (the creamier kind).
Being canned didn't come around until the 19th century after canning became incredibly popular. I recieved my popularity when Campbells gave me my shelf time. I have been one of the top five sellers ever since.
I can be used in many ways including alone as a great soup or part of many great recipes:)
