Black Bean Soup

Nutrition Facts

Serving Size 10 OZ

Calories 110

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 1g

Sat. Fat 0g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 2908mg

126%

Amount/Serving

%DV*

Tot. Carb. 21g

Dietary Fiber 5g

15%

Sugars 5g

Includes 0g Added Sugars

Protein 4g

Vitamin D - 0mcg - 0%

Calcium - 126mg - 13%

Iron - 3mg - 38%

Potassium - 276mg - 6%

INGREDIENTS: TP SOUP, BLACK BEAN (Vegetable Stock (WATER, FRESH CELERY, FRESH ONIONS, FRESH CARROTS, DICED TOMATOES (tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid)), BLACK BEANS (black beans, water, salt, calcium chloride, and ferrous gluconate. ), FRESH TOMATOES, FRESH ONIONS, CHILI POWDER (chili pepper, salt, spices, garlic, and silicon dioxide (added to make free flowing) ), CILANTRO, JALAPENOS, WATER, CORNSTARCH (corn starch), GARLIC PEELED, KOSHER SALT (salt, yellow prussiate of soda), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), WHITE PEPPER (White pepper. ), CORIANDER (ground coriander. ), CUMIN (cumin))

ALLERGENS:

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.