5 Ingredient Soup
photo by Sheri A.
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 1 (15 ounce) can vegetable broth (or 2 cups. If you're not vegetarian, whatever broth or stock you have on hand is perfectly fine)
- 1 (15 ounce) can refried beans (fat-free)
- 1 (15 ounce) can black beans, drained and rinsed
- 2 cups frozen corn (use one of the empty cans filled to the very top)
- 1 (10 ounce) can Rotel tomatoes & chilies
directions
- Put the broth and refried beans into a soup pot and heat, while whisking together, until the beans have incorporated fully into the broth.
- Add the rest of the ingredients and heat, while stirring, until the soup is nice and bubbly.
- Serve with a variety of toppings: shredded cheddar cheese, sour cream, fresh cilantro, a few drops Chipotle tabasco (This is the BEST add-in!), etc. The variations are endless and delicious!
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Reviews
-
Super easy to throw together & my husband really enjoyed it!! For those that find the Rotel too spicy - use the mild version which is less spicey than the orginal. I used the Mexican Lime & Cilantro Rotel & I think that one isn't as spicy but also added extra flavor. My husband tasted it with just the ingredients listed and said it was wonderful. I then added cumin & chili powder for good measure. He didn't find it spicy at all and added extra jalapeno slices on top. I served with tortilla chips but serving with rice or alone would be great as well. Thanks for a quick satisfying soup!! Made for Healthy Choices Summer 2010!!
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Nice, filling soup. It's very easy to make. At first, I made this as written and I felt it needed much more flavor. I added fresh minced garlic, onion and cumin and simmered longer. That made the flavor much better without making the recipe any more difficult. I garnished with fat free sour cream and chopped scallions. Cheese would be good, too. Thanx for posting this!
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Fantastic, and so easy! I've been looking for a thick, hearty black bean soup recipe that wasn't full of fatty cream or cheese, and this delivered. I added about 1/4 cup sauteed minced onion, 1 tsp cumin and 2 tbsp lime juice. Next time I will double the cumin and maybe toss in some leftover rice. For the tomatoes, I used Muir Glen Organic fire-roasted tomatoes and green chiles, which added a nice smoky note.
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Tweaks
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I made this soup last night and it is a really good Taco Soup.I did not know how spicy Rotel tomatoes are so I will replace them next time with regular canned tomatoes.It was just too hot for us but I will make it again.I did use Kidney beans because I had no Black beans though, Thanks for posting it. School Cooker
RECIPE SUBMITTED BY
Lizzymommy
Round Rock, Texas