Soups
Progresso Slow Cooked Vegetable Beef
1 lb 3 oz
Score
- Ultra-processed
- Contains added sugars
- Contains seed oils
Why it scores 25
Progresso Slow Cooked Vegetable Beef scores 25 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 20 points Fruit juice concentrate (sweetener): An added sugar. Strong
- minus 18 points 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
-
Black Bean Vegetable Amy's · 14.5 oz Not ultra-processed · No added sugars Score 94 out of 100 , 69 points higher -
Southwestern Vegetable Soup Amy's Kitchen · 14.3 oz/405 g Not ultra-processed · No added sugars Score 99 out of 100 , 74 points higher -
Slow Simmered Soup Chicken & Gnocchi Rao's · 16 oz No added sugars · No seed oils Score 78 out of 100 , 53 points higher -
Organic Vegetable Lentil Soup Pacific Foods · 16.3 oz 463 g Not ultra-processed · No seed oils Score 69 out of 100 , 44 points higher -
No Salt Added Vegetable Soup Health Valley Organic · 240 g Not ultra-processed · No fruit juice concentrate (sweetener) Score 78 out of 100 , 53 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Slow Cooked Vegetable Beef
Ingredients
- Sugar minus 20 points
- Fruit juice concentrate (sweetener) minus 20 points
- Hydrolyzed vegetable protein minus 2.5 points
- Natural flavors minus 1.5 points
- Modified starch minus 1.5 points
- Yeast extract minus 1.5 points
- Soybean oil minus 0.5 points
- Calcium chloride minus 0.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 5 kinds of ultra-processing markers minus 6 points
Nutrition per 100 g
- Salt 0.7 g / 100 g minus 3 points
100 − 75 = 25
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 49 kcal |
|---|---|
| Fat | 0.4 g |
| Saturated fat | 0.6 g |
| Trans fat | 0 g |
| Carbohydrates | 7.3 g |
| Sugars | 2 g |
| Added sugars | 0.8 g |
| Fiber | 0.8 g |
| Protein | 2.4 g |
| Salt | 0.7 g |
Serving: 1 serving (246 g)
Ingredients
- Beef broth
- water
- seasoned beef (hamburger, beef, hydrolyzed soy protein, onion powder, spice, garlic powder, natural flavor)
- potatoes
- carrots
- tomatoes
- green beans
- tomato paste
- onion
- corn
- celery
- modified food starch
- sugar (high concern)
- corn protein (hydrolyzed)
- salt
- potassium chloride
- yeast extract
- apple juice concentrate for color (high concern)
- garlic powder
- flavoring
- dried parsley
- onion powder
- beef fat
- beef extract
- soybean oil
- spice
- hibiscus juice concentrate for color
- calcium chloride
- natural flavor
- citric acid
Label text, as published
Beef broth, water, seasoned beef (hamburger [beef, salt], beef, hydrolyzed soy protein, onion powder, spice, garlic powder, natural flavor), potatoes, carrots, tomatoes, green beans, tomato paste, onion, corn, celery. contains less than 2% of: modified food starch, sugar, corn protein (hydrolyzed), salt, potassium chloride, yeast extract, apple juice concentrate for color, garlic powder, flavoring, dried parsley, onion powder, beef fat, beef extract, soybean oil, spice, hibiscus juice concentrate for color, calcium chloride, natural flavor, citric acid.
Allergens and diets
Contains: Soy, Celery
- Not vegan
- Not vegetarian
- Palm-oil-free
Always check the package: recipes change.
Sources
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
-
“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
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
-
“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
-
“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