National Geographic : 1916 Jun
"Campbell's for dinner, For supper, for lunch Eating this soup Is what gives me the punch!" You gain real vigor and energy from Campbell's Vegetable Soup You get the strengthening properties of the rich meaty stock made of selected beef. And combined with this you get the valuable tissue-building material which is supplied by choice vegetables, beside the vegetable salts which aid digestion and regulate the blood. White potatoes, sweet potatoes, carrots, yellow turnips, toma toes, and "baby" lima beans are among the thirteen different vege tables we use in this inviting soup. We flavor it with celery, parsley and other delicate herbs. And we add a sprinkling of "alphabet" macaroni to increase the attractive appearance. Have this tasty Campbell "kind" again today, and you will realize more than ever that it is as wholesome and nourishing as it is delicious. 21 kinds 10c a can ri,r d, M, "Mention the Geographic-It identifies you."