Progresso Traditional Beef & Vegetable Soup, 18.5 oz, 18.5 Ounce
Ingredients
Beef Broth, Water, Cooked Diced Seasoned Beef and Modified Food Starch Product (Beef, Beef Broth, Hydrolyzed Soy Protein, Modified Food Starch, Salt, Sodium Phosphates, Natural Flavor, Maltodextrin), Potatoes, Carrots, Tomatoes, Green Beans, Modified Food Starch, Contains less than 2% of: Sugar, Corn Protein (Hydrolyzed), Onion, Salt, Soybean Oil, Potassium Chloride, Vegetable Juice Concentrates (Carrot, Celeriac, Red Beet, Lettuce, Spinach, Citric Acid, Natural Flavor), Yeast Extract, Natural Flavor, Garlic Powder, Tomato Extract, Onion Powder, Caramel Color, Dried Parsley, Spice, Beef Fat, Beef Extract, Flavoring, Calcium Chloride, Citric Acid100cal
1.5g
4g
670mg
Nutrition Facts
Calories
Total Fat1.5g2 %
Cholesterol10mg3 %
Sodium670mg29 %
Total Carbohydrate17g6 %
Protein6g0 %
Vitamin D0μg0 %
Iron0.7mg4 %
Potassium440mg8 %
Brand Information
For over 100 years, our kitchens have crafted honest, soul-satisfying recipes with real ingredients you're proud to serve.
Preparation & Usage
Ready to Serve (Do Not Add Water)
Features
No Artificial Flavors
Gluten Free
Low Fat per Serving
100 Calories per Serving
Ingredients
Beef Broth, Water, Cooked Diced Seasoned Beef and Modified Food Starch Product (Beef, Beef Broth, Hydrolyzed Soy Protein, Modified Food Starch, Salt, Sodium Phosphates, Natural Flavor, Maltodextrin), Potatoes, Carrots, Tomatoes, Green Beans, Modified Food Starch, Contains less than 2% of: Sugar, Corn Protein (Hydrolyzed), Onion, Salt, Soybean Oil, Potassium Chloride, Vegetable Juice Concentrates (Carrot, Celeriac, Red Beet, Lettuce, Spinach, Citric Acid, Natural Flavor), Yeast Extract, Natural Flavor, Garlic Powder, Tomato Extract, Onion Powder, Caramel Color, Dried Parsley, Spice, Beef Fat, Beef Extract, Flavoring, Calcium Chloride, Citric Acid100cal
1.5g
4g
670mg
Nutrition Facts
Calories
Total Fat1.5g2 %
Cholesterol10mg3 %
Sodium670mg29 %
Total Carbohydrate17g6 %
Protein6g0 %
Vitamin D0μg0 %
Iron0.7mg4 %
Potassium440mg8 %
Legal
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