College Inn Broth, Beef

College Inn Broth, Beef (14.5 oz) is the unassuming, savory staple you’ll spot in the soup and soup base aisle of most American supermarkets — shelved near canned stocks, bouillon cubes, and other condensed broths. It reads like a classic pantry workhorse: a metal can of clear, brown beef broth that promises quick, beefy depth for weeknight stews, gravies, and one-pot meals. Shoppers grab it on grocery runs for meal prep, quick weeknight dinners, or emergency storm kits; cooks reach for it when deglazing pans, simmering grains, or building a base for soup. College Inn’s brand positioning leans practical and dependable — a heritage kitchen brand aimed at home cooks who want consistent flavor without the fuss, marketed as a convenient, time-saving helper rather than a gourmet luxury. The label often leans on simple, homey cues and “natural flavor” phrasing; it does not carry organic certification and uses modest, straightforward packaging rather than kid-focused or indulgent branding. In plain terms, this is a shelf-stable, processed canned broth made from beef broth with small amounts of salt, yeast extract, natural flavor, sunflower oil, and onion powder. Sensory impressions: a clear, savory umami liquid, light mouthfeel, pronounced salty note — best when heated and served as a sip, poured into soup pots, or reduced for sauces. The ritual is familiar: open the can, warm on the stove, and stir into a skillet or ladle into a mug on chilly nights. Note the nutrition profile: very low calorie (about 20) but quite high in sodium (about 1370 mg per can), so it’s a flavor shortcut that needs mindful seasoning.