Progresso Vegetable Broth, Reduced Sodium

Details

Stock your pantry with this staple ingredient to help make delicious, home-cooked meals right at your fingertips. Progresso Reduced Sodium Vegetable Broth will add the delectable taste of vegetables to your next recipe with 33% less sodium than our regular product.* Enjoy the bold, delicious flavors of vegetable broth in your next homemade soup, casserole or slow cooker recipe. When you're looking for an enhanced taste in your next meal, try our reduced-sodium vegetable broth and discover your new favorite pantry ingredient.

*Sodium reduced from 400 mg to 260 mg per serving.

At Progresso, we’re passionate about making great products. We've been creating premium soups for more than 100 years. And today, Progresso still uses quality ingredients for a tasteful flavor found only in our line of canned soup products.

• REDUCED SODIUM: Progresso Vegetable Broth with 33% less sodium than regular product*

• DELECTABLE TASTE: Savor the rich flavors of vegetables in your next homemade recipe

• QUALITY INGREDIENTS: Progresso broth contains no artificial flavors and no added MSG

• GLUTEN FREE & FAT FREE: Gluten free and fat free veggie broth

• PER SERVING: 5 calories

• BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Progresso. Download the Box Tops App to learn more & start earning cash for schools in need today.

Ingredients

WATER, VEGETABLE JUICE CONCENTRATE (CARROT, ONION, CELERIAC), COOKED VEGETABLES (CARROT, ONION, CELERY), SEA SALT, SWEET CORN, SALT, CABBAGE EXTRACT, ONION POWDER, CARROT POWDER, GARLIC POWDER, SPICE, RED BELL PEPPER POWDER

Directions

Shake well before opening.

1. In 4-quart saucepan, heat oil over medium heat. Add onions, carrots, celery and green beans. Cover; cook 8 to 10 minutes, stirring occasionally, until vegetables are just crisp-tender. Stir in zucchini, garlic, thyme and salt; cook about 1 minute or until garlic is fragrant. Stir in broth, cannellini beans and tomato; increase heat to medium-high, and heat to boiling. Cover; reduce heat to medium-low. Simmer 15 to 20 minutes or until vegetables are tender but not soft. Stir in basil. Serve with lemon wedges and additional fresh herbs, such as dill or chives. 6 Servings (about 1-1/4 cups each). Prep Time: 45 Minutes. Start to Finish: 1 Hour 5 Minutes. Fresh Vegetable Soup: 1 tablespoon olive oil; 1 cup chopped onions; 1 cup matchstick carrots from 10-oz bag); 1 cup chopped celery; 1 cup cut (1-inch) green beans; 1 small zucchini; chopped (about 1 cup); 2 cloves garlic; finely chopped; 1 teaspoon chopped fresh thyme leaves; 3/4 teaspoon salt, if desired; 1 carton (32 oz) progresso reduced sodium vegetable broth; 1 can (15 oz) progresso cannellini white kidney beans drained, rinsed; 1 large plum (Roma) tomato, chopped and seeded (about 3/4 cup); 2 tablespoons chopped fresh basil leaves.

For best quality, refrigerate promptly at less than 40 degrees F and use within 14 days after opening.

Twist to break inner seal and tamper-evident ring.