Nutrition Facts
Servings Per Recipe: 10
Serving Size: 1 serving
Amount Per Serving
  • Calories 128.0
  • Total Fat 0.6 g
  • Saturated Fat 0.3 g
  • Polyunsaturated Fat 0.4 g
  • Monounsaturated Fat 0.4 g
  • Cholesterol 1.0 mg
  • Sodium 494.5 mg
  • Potassium 271.4 mg
  • Total Carbohydrate 24.9 g
  • Dietary Fiber 7.6 g
  • Sugars 1.8 g
  • Protein 7.3 g
  • Vitamin A 1.1 %
  • Vitamin B-12 1.7 %
  • Vitamin B-6 2.5 %
  • Vitamin C 4.6 %
  • Vitamin D 0.0 %
  • Vitamin E 0.3 %
  • Calcium 1.4 %
  • Copper 7.1 %
  • Folate 17.3 %
  • Iron 6.7 %
  • Magnesium 7.9 %
  • Manganese 15.5 %
  • Niacin 8.4 %
  • Pantothenic Acid 3.2 %
  • Phosphorus 10.0 %
  • Riboflavin 4.1 %
  • Selenium 2.6 %
  • Thiamin 6.5 %
  • Zinc 4.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Five-Ingredient Soup

View the full Five-Ingredient Soup Recipe & Instructions
Submitted by: KITKATK

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Five-Ingredient Soup

45 calories of Beans, black, (0.20 cup)

44 calories of Bearitos Fat Free Refried Beans, (0.20 cup)

27 calories of Yellow Sweet Corn, Canned, (0.20 cup)

10 calories of Del Monte Diced Tomatoes, No Salt Added, (0.20 cup)

2 calories of Chicken Broth, (0.20 cup (8 fl oz))


Nutrition & Calorie Comments  

So I did this recipe with a few changes: Removed the refried beans and instead added instant rice, then added chicken (lazy man: Tyson low fat selects), reduced, added sour cream to thicken and season to taste, add some Cholula! Boom southwest stew. Submitted by:
TARYNMCCOY2006
(9/13/16)
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You could eat more of this if you lighten up the carbs by subbing carrots for corn and also subbing green beans for 1 can of refried beans Maybe a tad of cheese to up the protein. Those with diabetes might be better able to accommodate a lower carb content. Submitted by:
DEMINKSPOT2
(7/9/16)
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Fantastically good, easy to make soup. Just added a little taco seasoning, tomatoes with chilies and a dollop of low fat sour cream to a bowl. Really a soup worth trying out. Will be making it many more times. Submitted by:
TANJAEIDE
(5/1/16)
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I made it for lunch. I used frozen corn & chicken cubes with water instead of canned broth. I really like it & will have it again for supper with a corn muffin. Not sure how large a serving is??? Great way to get fiber & protein both are a challenge for me. Submitted by:
GRANDMAKARENG
(4/5/16)
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I haven't tried to soup yet, but I did break down the nutrition myself. If I break it down into 5 servings (1 3/4 cup ea.) I get: 219 calories, 2g fat, 17g protein, 43g carb, 10g fiber. I think my idea of a serving size is a little more than the recipe says. Can't wait to try this! Submitted by:
HALCYONRAPTURE
(4/5/16)
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I used no salt added beans and corn and added 2 T of medium chunky Pace salsa to the entire batch. I love it. My husband even asked for a serving of it and likes it as well. Submitted by:
SKIRUNNER1
(12/5/15)
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Sodium too high....darn Submitted by:
PLUNGER
(8/20/15)
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Wonderful soup!! I did sauté onions in about l tablespoon of olive oil and then added all the canned ingredients and did use Rotel for a spicy soup Could not believe how delicious this was. GREAT soup and so healthy. I left out the corn to save on the carbs and calories & delicious. Submitted by:
ROSEMARIEP
(3/5/15)
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Superb, a keeper! Subbed Rotel for tomatoes, hominy for corn, spicy fat-free refried beans for regular fat-free. Added 4 cloves garlic, quarter-cup chop cilantro, 2 T. taco spice, quarter-cup slice scallion. Topped w/ 1 T. fat-free sour cream, 1/8 avocado, one crumbled Old El Paso taco shell. Submitted by:
1VINTAGEGAL
(7/13/14)
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Love this filling warm soup! We added 1/4 packet taco seasoning and a little chicken. served with fat free sour cream, far free shredded cheddar and just a bit of baked tortilla crunched on top!! Submitted by:
ARDETERS
(3/4/14)
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Serving size per Calories would be most helpful. without having to calculate servings. Submitted by:
EVALEN
(11/3/13)
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This soup is tasty, filling, and easy to make. That's a win-win-win! You can add spices like cumin and garlic, garnishes such as avocado, sour cream, or chopped cilantro - even grated cheddar for added protein. Super versatile. I'm sure this will become a staple of my eating plans. Submitted by:
JENNALURPH
(8/15/13)
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high in sodium Submitted by:
CHICA_BORICUA
(6/11/13)
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YUM!I Used low sodium, non fat products. I like to portion up and put in the freezer.Nuke when ready to use. I sauted up 1/2 cup total of carrots, celery, garlic and onions in .5 tbs of olive oil and added 2 oz sliced hillshire farms turkey keilbasa sausage to saute. Add soup when veggies cooked. Submitted by:
PEAPLUM
(2/28/13)
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I just finished eating and this soup was delicious! Very satisfying and the perfect soup for a cold winter day. I used frozen corn instead of canned, vegetable broth instead of chicken, and Italian diced tomatoes. Also added a dash of salt and red pepper flakes. I'll definitely make it again!! Submitted by:
TDARLYNE
(2/20/13)
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I want to make this but the sodium content is on the high side. I might give it a try using lower sodium items. Submitted by:
CYND59
(2/11/13)
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Definitely a keeper! I used low sodium broth and tomatoes to reduce the salt. I like large bowls of soup (12 oz) and I got 5 servings out of the recipe. Super easy, good tasting, and filling! Submitted by:
NEVERGIVEUP
(1/15/13)
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