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    Beef Vegetable Soup

    Nutritional Information

    Serving Size: 10 OZV
    Calories 178
    * Percent Daily Values (% Daily Value) are based on a 2,000 calorie diet.
    Amount Per Serving % Daily Value *
    Fat 2.9g 2%
    Saturated Fat 0.7g 3%
    Trans Fatty Acid 0g 0%
    Cholesterol 34.8mg 12%
    Sodium 854.9mg 36%
    Carbohydrates 24g 8%
    Dietary Fiber 4.3g 17%
    Total Sugars 6.7g
    Added Sugar 0g 0%
    Protein 15.8g 28%
    % Daily Value: Protein 28% Fat 2% Carbohydrates 8% Dietary Fiber 17% Cholesterol 12% Trans Fatty Acid 0% Vitamin A - IU 50% Calories 9% Saturated Fat 3% Added Sugar 0%
    INGREDIENTS:
    Beef Vegetable Soup (Tomato Juice (Tomato Juice From Concentrate (Water, Tomato Concentrate), Salt, Vitamin C (Ascorbic Acid). ), Chunky Diced Potato W82, Water, Beef Cubes (Beef Flats (Beef, round, top round roast, boneless, separable lean and fat, trimmed to 0 fat, choice, raw), Water, Baking Soda (Sodium Bicarbonate)), Coarse Shredded Cabbage, Diced Carrots, Chopped Celery, Frozen Whole Kernel Corn (Yellow Corn), Canned Green Cut Beans (Green Beans, Water, Salt), Chopped Onion, Beef Base (Roasted Beef And Concentrated Beef Stock, Salt, Hydrolyzed Soy, Corn And Wheat Proteins, Monosodium Glutamate, Maltodrextin, Palm Oil, Sugar, Caramel Color, 2% Or Less Of Corn Oil, Disodium Inosinate, Disodium Guanylate, Modified Cornstarch, Natural Flavors, Lactic Acid.), Black Pepper)
    ALLERGENS:
    Wheat, Soybeans
    The information provided in these labels should be considered as approximations of the nutritional analysis of the food. The nutrient composition of food may vary due to genetic, environmental and processing variables: changes in product formulation, manufacturers data, cooking and preparation techniques.

    Please note: During specific periods of time (end of semester, prior to breaks) menus will be adjusted without notice to reduce waste.

    OZW means oz (ounces) by w (weight). To ensure that the nutrition information is correct, portions need to be by weight (w) or volume (v).

    Nutrition Tip: The Food and Nutrition Board Recommends That the Fat Content of the Diet Not Exceed 30% of Caloric Intake, That Less than 10% of Calories Should Be Provided from Saturated Fatty Acids, and That Dietary Cholesterol Should Be Less than 300mg/Day.

    Culinary Services will make every effort to serve items as listed in the menu during each meal period. Adjustments may be necessary without notice for a variety of reasons (reduce waste, product shortages from suppliers, etc.). We apologize in advance for any inconvenience. 

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