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At least 33% fewer calories than regular ready-to-serve soups. Low fat. No artificial flavors. See nutrition information for sodium content. Per 1 Cup Serving: 80 calories; 0 g sat fat (0% DV); 480 mg sodium (20% DV); 3 g sugars. US inspected and passed by Department of Agriculture. Questions, comments? Save can and call 1-800-200-9377 weekdays 7:30 am to 5:30 pm CT. how2recycle.info. Box Tops for Education. Visit our website at www.Progresso.com. Progresso Light: 80 calories, 1.5 g fat. Average of beef, potatoes, and vegetable ready-to-serve soups: 120 calories, 2.5 g fat. For over 100 years, our kitchens have crafted honest, soul-satisfying recipes with real ingredients you're proud to serve. Visit progresso.com for even more coziness. No MSG added (Except that which occurs naturally in yeast extract, hydrolyzed vegetable proteins, soy sauce, and tomato extract). 0 g trans fat per serving. Exchanges: 1/2 starch, 1 vegetable, 1/2 lean meat. Based on Academy of Nutrition and Dietetics and American Diabetes Association criteria. Made in the USA.
Beef Broth, Water, Cooked Diced Seasoned Beef and Modified Food Starch Product (Beef, Beef Broth, Hydrolyzed Soy Protein, Modified Food Starch, Salt, Sodium Phosphates, Natural Flavor, Maltodextrin), Carrots, Tomatoes, Potatoes, Celery, Green Beans. Contains 2% or Less of: Corn Protein (Hydrolyzed), Dried Peas, Tomato Paste, Sugar, Xanthan Gum, Potassium Chloride, Salt, Flavoring, Tomato Extract, Maltodextrin, Yeast Extract, Garlic Powder, Toasted Onion Powder, Caramel Color, Beef Fat, Beef Extract, Natural Flavor, Spice, Dried Parsley, Soybean Oil, Calcium Chloride, Citric Acid, Dried Soy Sauce (Soybeans, Wheat, Salt), Onion Powder, Sodium Phosphate.
Contains soy and wheat ingredients. Caution: Edges are sharp when opened. Do not use if tab is lifted.
Better if used by date on can end. Ready to serve (Do not add water). Stove-Top: Heat in saucepan. Microwave: Heat in covered microwavable bowl on high 2-4 min. Careful - leave in microwave 1 min; stir. Refrigerate leftovers.
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