Swanson Soup Makers

Swanson™ Homemade Soup Makers – Soup Made Simple

A good soup starts with high-quality ingredients. Swanson bundled them together to create carefully crafted soup starters, providing a “smart-cut” for a delicious weeknight dish cooked in about 30 minutes.

Swanson® Homemade Soup Maker soup mix solves your busy weeknight what-are-we-going-to-eat conundrum, saving you precious time and feeding your family with a few simple ingredients and Swanson® broth. Soup Makers are made with carefully selected and sourced ingredients and don’t contain artificial colors, artificial flavors, or modified food starch.

KEY INGREDIENTS

Pasta, beans & rice

The pasta is made with egg, and enriched flour, that is milled from wheat grown in the U.S. and Canada. The majority of the beans and grains are from crops grown in North America.

Vegetables

We use a variety of vegetables – carrots, celery, corn, peppers, and potatoes. The majority of our vegetables are sourced from North American farms and carefully frozen or air-dried to preserve their delicious flavor.

Cheese

We use cheese which has been specially processed using enzymes to increase the flavor. Most of the enzyme modified cheese we use is made in Wisconsin. It also contains rennet, an enzyme which is essential to making the cheese hard. The rennet we use is derived from animals and in this case cows.

INGREDIENTS FOR FLAVOR

We use a selection of other ingredients in small quantities to help make the flavors of our Swanson soup starters consistent. We have listed some less familiar ones for you here.

Enzyme modified butterfat

Butter that has been processed with enzymes to intensify the flavor.

Lactic acid

A common acid found in dairy foods such as milk. We add it to improve the tart or subtle sour flavor in some of our dairy-based soups.

Whey

Whey is produced during the cheese making process. We use dehydrated, or dried, whey to enhance the dairy flavor.

INGREDIENTS FOR TEXTURE

Potato starch

Used as a thickener to give a smooth texture and consistency, just as you might use corn starch at home.

Sodium phosphate

A type of salt that allows mixtures of ingredients to blend easily or “emulsify”. It is also used to maintain the texture and flavor of the meat and cheese in our recipes as they are cooking.

GENETICALLY MODIFIED INGREDIENTS

In America, approximately 90% of all canola, corn, soybean and sugar beet crops are grown from genetically modified seeds. Farmers have been using these seeds for more than 20 years as they are safe, reduce costs and improve yields.

Canola

vegetable oils which may be from canola, corn or soy

Corn

corn oil, corn syrup solids, lactic acid, maltodextrin, modified food starch

Soybean

partially hydrogenated soybean oil, soy protein concentrate, soy protein isolate, soy sauce, soybean oil, soy lecithin

Sugar beet

citric acid, molasses, sugar