Progresso Vegetable Classics Vegetarian Vegetable with Barley Soup

Water is a neutral ingredient used as a base in soups. It provides no nutritional value but is essential for hydration. It acts as a solvent for other ingredients.

Tomato puree is a concentrated source of tomatoes, providing vitamins and antioxidants. It is minimally processed, retaining most of the nutrients found in fresh tomatoes. It enhances flavor and nutritional content in soups.

Green beans are a nutritious vegetable rich in vitamins and fiber. They are minimally processed, retaining their natural nutrients. They contribute to the overall nutritional profile of the soup.

Carrots are a root vegetable known for their high beta-carotene content. They are minimally processed, preserving their nutritional benefits. They add natural sweetness and color to the soup.

Corn is a starchy vegetable that provides carbohydrates and fiber. It is minimally processed, retaining its natural nutrients. It adds texture and sweetness to the soup.

Tomatoes are a nutrient-dense fruit rich in vitamins and antioxidants. They are minimally processed, retaining their natural health benefits. They enhance the flavor and nutritional content of the soup.

Barley is a whole grain that provides fiber and essential nutrients. It is minimally processed, retaining its natural health benefits. It adds texture and nutritional value to the soup.

Dried potatoes are a processed form of potatoes used for texture and flavor. They provide carbohydrates but are less nutritious than fresh potatoes. They are commonly used in processed foods for convenience.

Hydrolyzed corn protein is a processed ingredient used as a flavor enhancer. It is derived from corn and may contain free glutamates. It is often used in processed foods to enhance umami flavor.

Salt is used as a seasoning and preservative in foods. It enhances flavor but should be consumed in moderation. Excessive intake can lead to health issues.

Bleached wheat flour is a refined flour used for texture and thickening. It is processed to remove bran and germ, reducing its nutritional value. It is commonly used in processed foods for its texture-enhancing properties.

Potassium chloride is used as a salt substitute to reduce sodium content. It provides potassium, an essential mineral. It is often used in low-sodium products to maintain flavor.

Sugar is a refined carbohydrate used to enhance sweetness. It provides empty calories with no essential nutrients. Excessive consumption can lead to health issues.

Dried parsley is a herb used for flavor and garnish. It retains some of its nutritional properties even when dried. It adds a fresh, herbal note to dishes.

Natural flavor is a catch-all term for flavoring agents derived from natural sources. It is highly processed and lacks transparency in ingredient sourcing. It is commonly used in processed foods to enhance flavor.

Citric acid is a natural acid used as a preservative and flavor enhancer. It is commonly found in citrus fruits and used in food processing. It helps maintain freshness and flavor in foods.

Sodium citrate is a salt of citric acid used as an emulsifier and preservative. It helps maintain the stability and flavor of processed foods. It is commonly used in beverages and dairy products.

Calcium chloride is used as a firming agent and preservative in foods. It helps maintain texture and stability in processed foods. It is commonly used in canned vegetables and dairy products.

Yeast extract is a flavor enhancer derived from yeast. It is used to add umami flavor to foods. It is commonly used in soups and sauces for its savory taste.

Red wine is used as a flavoring agent in cooking. It adds depth and complexity to the flavor profile of dishes. It is used in small quantities, contributing minimal alcohol content.