Vegetable Beef Soup

Nutrition Facts

Serving Size 6 OZL
Calories 97
Calories from Fat 0.3
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 4.1g
6%
Sat. Fat 1.4g
- - -%
Trans Fat 0g
Cholesterol 20.3mg
- - -%
Sodium 269mg
12%
Tot. Carb. 7.4g
2%
Dietary Fiber 1.3g
4%
Sugars 2.4g
   Includes 0.3g Added Sugars
0%
Protein 7.4g
Vitamin D - 0mcg - 0%
Calcium - 13.2mg - 1%
Iron - 1mg - 12%
Potassium - 243.1mg - 5%
INGREDIENTS: WATER, DICED TOMATOES (tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid), TOMATO JUICE (tomatoes, contains less than 2% of: salt, citric acid, vitamin C (ascorbic acid).), BEEF SIRLOIN, MIXED VEGETABLES (carrots, corn, peas, green beans), FRESH POTATOES, FRESH ONIONS, FRESH CELERY, BEEF BASE (roasted beef, corn starch, salt, sugar, dextrose, hydrolyzed corn protein, maltodextrin, chicken fat, yeast extract, caramel color, potato flour, natural flavor, dried beef stock, beef extract powder, disodium inosinate and disodium guanylate.), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), SALT (salt, calcium silicate, dextrose, potassium iodide.), PEPPER SAUCE (vinegar, aged peppers (peppers, salt, vinegar), water, xanthan gum and benzoate of soda (to preserve freshness and flavor). manufactured on a line that produces products with a soy allergen.), THYME LEAVES (whole thyme leaves. ), BLACK PEPPER, BAY LEAVES ( bay leaves.)
ALLERGENS: Soybeans
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.