Progresso Light Zesty Southwestern Style Vegetable Soup

Chicken broth is a flavorful base that provides some protein and minerals. It is typically made by simmering chicken bones and meat, which can release collagen and nutrients. This ingredient can enhance the taste and nutritional profile of soups.

Celery is a low-calorie vegetable rich in vitamins and antioxidants. It is often used in soups for its flavor and nutritional benefits. Celery can support digestion and provide essential nutrients like vitamin K.

Tomatoes are a rich source of vitamins A and C, as well as the antioxidant lycopene. They are commonly used in soups for their flavor and nutritional benefits. Lycopene in tomatoes may help reduce the risk of certain chronic diseases.

Carrots are a nutritious vegetable high in beta-carotene, fiber, and antioxidants. They are often included in soups for their sweet flavor and health benefits. Beta-carotene is converted to vitamin A in the body, supporting vision and immune function.

Black beans are a good source of plant-based protein, fiber, and essential nutrients. They are included in soups for their nutritional benefits and ability to enhance satiety. The fiber content in black beans supports digestive health.

Hydrolyzed corn protein is a processed ingredient used to enhance flavor. It is derived from corn and may contain free glutamates, similar to MSG. This ingredient is highly processed and may not provide the same nutritional benefits as whole corn.

Natural flavor is a catch-all term for flavoring agents derived from natural sources. It lacks transparency and can include a variety of substances. The use of natural flavors can mask the true quality of the ingredients used.

Xanthan gum is a common food additive used as a thickener and stabilizer. It is produced through fermentation of sugars by Xanthomonas campestris bacteria. While it is generally recognized as safe, it provides no nutritional benefits.

Soluble corn fiber is a processed fiber used to increase fiber content in foods. It is derived from corn and can help support digestive health. However, it is a processed ingredient and may not offer the same benefits as whole food sources of fiber.

Potassium chloride is used as a salt substitute to reduce sodium content in foods. It provides potassium, an essential mineral for maintaining fluid balance and nerve function. However, excessive intake can lead to hyperkalemia in susceptible individuals.

Citric acid is a natural preservative and flavor enhancer found in citrus fruits. It is commonly used in foods to add acidity and preserve freshness. While generally safe, it provides no significant nutritional benefits.

Sodium phosphate is used as an emulsifier and preservative in processed foods. It can contribute to the overall sodium content of the product. High intake of phosphates may be linked to negative health effects, particularly in individuals with kidney issues.