Progresso Organic Garden Vegetable Soup

Water is a neutral ingredient used as a base in soups. It is essential for hydration and acts as a solvent for other ingredients. No significant health impacts are associated with water in this context.

Tomato puree is a concentrated source of tomatoes, providing vitamins and antioxidants. It is often used to enhance flavor and nutritional content in soups. The organic nature of the tomatoes reduces pesticide exposure.

Carrots are a nutrient-dense vegetable rich in beta-carotene. They are known for supporting eye health and providing dietary fiber. The organic certification ensures minimal pesticide residue.

Celery is a low-calorie vegetable that adds flavor and nutrients to soups. It contains antioxidants and is a source of dietary fiber. Organic celery reduces the risk of pesticide exposure.

Corn is a starchy vegetable that provides carbohydrates and some vitamins. It is often used in soups for texture and sweetness. The organic label indicates reduced pesticide use.

Diced tomatoes in tomato juice add flavor and nutrients to the soup. They are a source of vitamins and antioxidants. The organic certification ensures reduced pesticide exposure.

Peas are a good source of plant-based protein and fiber. They contribute to the nutritional profile of the soup. Organic peas reduce the risk of pesticide exposure.

Potatoes are a starchy vegetable that provides carbohydrates and some vitamins. They are commonly used in soups for texture and satiety. The organic label indicates reduced pesticide use.

Onions add flavor and nutrients to the soup, containing antioxidants and vitamins. They are known for their potential anti-inflammatory properties. Organic onions reduce pesticide exposure.

Red bell peppers are rich in vitamins and antioxidants, enhancing the nutritional value of the soup. They are known for their high vitamin C content. Organic certification ensures minimal pesticide residue.

Corn starch is used as a thickening agent in soups. It is a processed carbohydrate with minimal nutritional value. The organic label indicates reduced pesticide use.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Sugar is added for sweetness but provides no essential nutrients. It is a refined carbohydrate that can contribute to health issues if consumed in excess. Organic sugar reduces pesticide exposure but does not mitigate health concerns.

Onion powder is used for flavoring and is a dehydrated form of onions. It retains some nutritional properties of fresh onions. Organic certification ensures reduced pesticide residue.

Garlic powder adds flavor and potential health benefits to the soup. It contains compounds that may support heart health. Organic garlic powder reduces pesticide exposure.

Wheat flour is used as a thickening agent in soups. It is a source of carbohydrates and some protein. Organic wheat flour reduces pesticide exposure but may not be suitable for those with gluten intolerance.

Spice is used to enhance the flavor profile of the soup. The specific spices are not listed, making it difficult to assess individual health impacts. Organic certification suggests reduced pesticide use.

Canola oil is a seed oil high in omega-6 fatty acids, which may promote inflammation. It is often highly processed, which can reduce its nutritional quality. Organic certification reduces pesticide exposure but does not mitigate health concerns.

Carrot powder is a concentrated form of carrots, providing similar nutrients. It is used for flavor and nutritional enhancement. Organic carrot powder reduces pesticide exposure.

Potato flour is used as a thickening agent and provides carbohydrates. It is a processed form of potatoes with minimal nutritional value. Organic certification suggests reduced pesticide use.

Citric acid is used as a preservative and flavor enhancer in foods. It is naturally found in citrus fruits and is generally recognized as safe. It helps maintain the stability and freshness of the product.

Parsley is an herb that adds flavor and nutrients to the soup. It is rich in vitamins and antioxidants. Organic parsley reduces pesticide exposure.

Calcium chloride is used as a firming agent in canned vegetables. It is generally recognized as safe and provides calcium. It helps maintain the texture of vegetables in the soup.