This Week's Menu

Hot Entrees, Starches, Bean/Grain and Vegetables

Wednesday, January 18, 2017

Golden Split Pea Soup

Ingredients: Golden Split Pea Veg Soup (Water, Split Yellow Peas (Yellow Peas ), Spinach (Spinach), Carrots (Carrots ), Diced Celery, Diced Onions (Onions), Vegetable Base (Salt, Water, Dextrose, Canola Oil, Sugar, Tomato Paste, Vegetable Type Flavor (Hydrolyzed Soy Protein, Salt, Maltodextrin, Soybean Oil, Natural Flavors), Dehydrated Potatoes (Potatoes, Mono and Diglycerides, Sodium Acid Pyrophosphate, Citric Acid to preserve freshness), Natural Mixed Vegetable Flavor (Propylene Glycol, Polysorbate 20, Natural Flavors, Paprika), Mushroom Flavor [Soy Sauce (Hydrolyzed Soy Protein, Corn Syrup Solids, Maltodextrin, Salt), Mushroom Extract, Soybean Oil, Natural and Artificial Flavors], Disodium Inosinate, Disodium Guanylate. Contains Soy.), Water, Corn Starch (Derived from Waxy Maize), Canola Oil (Canola Oil, BHT, BHA (Anti-Oxidants), Dimethylpolysiloxane (Anti-Foaming agent).), Chives, Kosher Salt (SALT), Thyme, Ground Black Pepper (Black Pepper))

Allergens: Soybeans

Nutrition Facts	Amount / Serving	% Daily Value*
Serving Size: 6 fl. oz Calories: 133 Calories from Fat: 0 * Percent Daily Values are based on a 2,000 calorie diet.	Total Fat: 1.6 g Saturated Fat: 0.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 415.6 mg Total Carbs: 22.3 g Dietary Fiber: 8 g Sugars: 3.7 g Protein: 7.6 g Iron Potassium Vitamin D - mcg Calcium Added Sugar	2% 1% 0% 18% 8% 28% 8% 8% 0% 2% 0%

Nutrition Facts

Amount / Serving

% Daily Value*

Serving Size: 6 fl. oz
Calories: 133
Calories from Fat: 0

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

Total Fat: 1.6 g
    Saturated Fat: 0.1 g
    Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 415.6 mg
Total Carbs: 22.3 g
    Dietary Fiber: 8 g
    Sugars: 3.7 g
Protein: 7.6 g

Iron
Potassium
Vitamin D - mcg
Calcium
Added Sugar

2%
1%

0%
18%
8%
28%

8%
8%
0%
2%
0%

* Consumer Responsibility * Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency of ingredients without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. Therefore, it is ultimately the responsibility of the consumer to judge whether or not to question ingredients or choose to eat selected foods. Food-allergic guests and those with specific concerns should speak with a manager for individualized assistance.