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Progresso Traditional Split Pea with Ham Soup
Photo: Open Food Facts contributors (CC BY-SA)

Soups

Progresso Traditional Split Pea with Ham Soup

538 g

Poor out of 100 High confidence
  • Ultra-processed
  • Contains nitrites or nitrates
  • Contains added sugars
  • Contains seed oils
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Why it scores 23

Progresso Traditional Split Pea with Ham Soup scores 23 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Ham: IARC classifies processed meat (cured, salted, smoked or fermented) as Group 1, based on colorectal cancer; each 50 g eaten daily is linked to an 18% higher risk. Regulatory
  2. Dextrose: An added sugar. Strong
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better soups

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Traditional Split Pea with Ham Soup

START100

Ingredients

  • Ham
    Regulatory IARC classifies processed meat (cured, salted, smoked or fermented) as Group 1, based on colorectal cancer; each 50 g eaten daily is linked to an 18% higher risk. [1][2]
  • Dextrose
    Strong An added sugar. [3][4][5]
  • Sodium nitrite
    Regulatory IARC classifies ingested nitrate or nitrite under conditions that result in endogenous nitrosation as Group 2A; it classifies processed meat as Group 1. [6][2][7][8][9]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [10]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavor enhancer, flavoring, industrial protein, industrial sugar or starch hydrolysate and modified starch. [10]
subtotal−24

Nutrition per 100 g

  • Salt 0.7 g / 100 g
    Strong High in salt. [11]
subtotal−3
TOTAL 23Poor

100 − 77 = 23

Can’t score above 79. Contains ham, an ingredient of high concern. [1][2][3][4][5][6][7][8][9]

GTIN 00041196010954 · 2026-04-23

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy49 kcal
Fat0.4 g
Saturated fat0 g
Trans fat0 g
Carbohydrates9.9 g
Sugars0.8 g
Added sugars0.4 g
Fiber1.6 g
Protein3.3 g
Salt0.7 g

Serving: 1 Serving (243 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

Water, Split Peas, Cooked Ham Water Added (cured with water, salt, dextrose, sodium phosphate, natural smoke flavor, sodium erythorbate, sodium nitrite), Carrots, Potato, Dried Peas. Contains less than 2% of: Celery, Modified Food Starch, Carrot Puree, Salt, Sugar, Corn Protein (hydrolyzed), Dried Parsley, Soy Protein (hydrolyzed), Spice, Onion Powder, Torula Yeast, Dried Onion, Garlic Powder, Sunflower Oil, Natural Flavor, Corn Starch, Natural Smoke Flavor, Dried Yeast, Yeast Extract.

Allergens and diets

Contains: Soy, Celery

  • Not vegan
  • Not vegetarian
  • Palm-oil-free

Always check the package: recipes change.

Healthiest soups in the US

More from Progresso

Sources

  1. IARC Monographs evaluate consumption of red meat and processed meat (Press Release No. 240)

    International Agency for Research on Cancer (WHO) · Oct 26, 2015 · IARC

    “Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer.”

    iarc.who.int

  2. Carcinogenicity of consumption of red and processed meat (IARC Monographs Vol. 114 working group summary)

    The Lancet Oncology · December 2015 · IARC

    doi.org

  3. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  4. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  5. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  6. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  7. Commission Regulation (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 and the Annex to Regulation (EU) No 231/2012 as regards food additives nitrites (E 249–250) and nitrates (E 251–252)

    European Union (Official Journal) · Oct 6, 2023 · Law

    “the presence of nitrites and nitrates in foods can give rise to the formation of nitrosamines some of which are carcinogenic.”

    eur-lex.europa.eu

  8. EFSA confirms safe levels for nitrites and nitrates added to food

    European Food Safety Authority · Jun 15, 2017 · Agency assessment

    “They concluded that when nitrites are used at approved levels, their contribution to overall exposure to nitrosamines is of low concern for health.”

    efsa.europa.eu

  9. Nitrosamines in food raise a health concern

    European Food Safety Authority · Mar 28, 2023 · Agency assessment

    “Nitrosamines in food raise a health concern”

    efsa.europa.eu

  10. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  11. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  12. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  13. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org

  14. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  15. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  16. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org