Ingredients
Water, Tomatoes (tomatoes, may contain water and citric acid), Red kidney beans (red kidney beans, water, salt, calcium chloride, disodium EDTA), Lima beans, pasta (durum semolina, niacin, ferrous sulphate (iron), thiamine mononitrate (Vitamin B1), riboflavin (Vitamin B2), folic acid), Tomato paste, Celery, Onions, Carrots, Cabbage, Modified starch (corn, tapioca or potato), Green beans, Green peppers, Red peppers, Corn starch, Salt, Yeast extract, Vegetable broth flavour (yeast extract, salt, carrot powder, tomato powder, onion powder, leek powder, garlic powder, herbs and spices (bay leaf, celery, thyme)), Dehydrated garlic, Spices
Eau, Tomates (tomates, peut contenir de l eau et de l acide citrique), Haricots rouges (haricots rouges, eau, sel, chlorure de calcium, EDTA disodique), Fèves de lima, pâtes alimentaires (semoule de blé dur, niacine, sulfate ferreux (fer), mononitrate de thiamine (Vitamine B1), riboflavine (Vitamine B2), acide folique), Pâte de tomates, Céleri, Oignons, Carottes, Chou, Amidon modifié (maïs, tapioca ou pomme de terre), Haricots verts, Poivrons verts, Poivrons rouges, Amidon de maïs, Sel, Extrait de levure, Bouillon saveur de légumes (extrait de levure, sel, poudre de carottes, poudre de tomates, poudre d oignon, poudre de poireau, poudre d ail, herbes et épices (feuilles de laurier, céleri, thym)), Ail déshydraté, Épices.
Allergens
Diet Coding
- Low fat
- Vegetarian
- Vegan
- Low saturated fat
Cooking Guidelines
Thaw under refrigeration 12-24 hours. SOUP IS READY TO SERVE - DO NOT DILUTE. Cold plate retherm: Removed from pouch. Keep product at 4°C and heat according to cart manufacturer's directions. Steam kettle: Remove soup from pouch. Heat at simmering point for 10 minutes. Stir occasionally. Water immersion: Heat the pouch in simmering water (95°C) for 30 minutes. Cook to a minimum internal temperature of 74°C
Thaw under refrigeration 12-24 hours. SOUP IS READY TO SERVE - DO NOT DILUTE. Cold plate retherm: Removed from pouch. Keep product at 4°C and heat according to cart manufacturer's directions. Steam kettle: Remove soup from pouch. Heat at simmering point for 10 minutes. Stir occasionally. Water immersion: Heat the pouch in simmering water (95°C) for 30 minutes. Cook to a minimum internal temperature of 74°C
Serving Size
170g
Pack Size
3 x 2.2kg
Portions Per Case
38