Progresso Vegetable Classics Vegetable Soup

Water is a neutral ingredient used as a base for soups. It provides no calories or nutrients but is essential for hydration. In this product, it serves as a medium for other ingredients.

Tomato puree is a concentrated source of tomatoes, providing vitamins and antioxidants. It is minimally processed, retaining much of the nutritional value of fresh tomatoes. The puree enhances flavor and nutritional content.

Carrots are a nutrient-dense vegetable rich in beta-carotene, fiber, and vitamins. They are minimally processed, retaining their nutritional integrity. Carrots contribute to the soup's flavor and nutritional profile.

Celery is a low-calorie vegetable that provides fiber and essential nutrients. It is minimally processed, maintaining its nutritional benefits. Celery adds flavor and texture to the soup.

Corn is a starchy vegetable that provides carbohydrates and some fiber. It is a common ingredient in soups for texture and sweetness. The processing level is moderate, retaining some nutrients.

Green beans are a low-calorie vegetable rich in vitamins and minerals. They are minimally processed, preserving their nutritional content. Green beans add texture and nutrients to the soup.

Potatoes are a starchy vegetable providing carbohydrates and some vitamins. They are a staple in many soups for texture and satiety. Processing is minimal, retaining most nutrients.

Pasta is made from wheat flour and provides carbohydrates. It is a common ingredient in soups for texture and satiety. The processing involves drying, which preserves shelf life.

Hydrolyzed corn protein is a processed ingredient used as a flavor enhancer. It may contain free glutamates, similar to MSG, which can be a concern for some individuals. The processing involves breaking down proteins, which can affect nutritional quality.

Salt is used as a seasoning and preservative in foods. It enhances flavor but should be consumed in moderation due to potential health risks. The processing is minimal, involving extraction and purification.

Modified food starch is used as a thickening agent in soups. It is derived from starches like corn or potatoes and undergoes chemical modification. The processing alters its properties for improved texture and stability.

Potassium chloride is used as a salt substitute to reduce sodium content. It provides potassium, an essential mineral, but can have a bitter taste. The processing involves extraction and purification.

Natural flavor is a catch-all term for flavoring agents derived from natural sources. The lack of specificity can be concerning for those with allergies or sensitivities. Processing methods vary, and the exact composition is often undisclosed.

Citric acid is a natural preservative and flavor enhancer. It is commonly used in foods to add acidity and preserve freshness. The processing involves fermentation of sugars.