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  

I don't usually change a recipe the first time I make it but I did add some sauteed onion and 2 sliced carrots. I cooked the carrots in the broth for 5 minutes before adding the rest of the veggies. It was awesome and I like how low calorie it is. Submitted by:

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I love this recipe for its ease of assembling and delicious taste. I really like it with the avocado, green onions, and I used nonfat yogurt instead of sour cream. Submitted by:

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I have a hard time getting enough fiber. This is so easy and tasty with a good amount of fiber. It's great on those emergency days, when I did not prepare ahead. Although fresh is always best, I keep these canned ingredients on hand at all times. Submitted by:

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I have made this soup often. It's one of our favorites. I use low sodium black beans, chicken broth & diced tomatoes and fat free refried beans. I also used frozen corn instead of canned and add a couple of diced chicken breasts. I put it in the crock pot on low for about 4 or 5 hours. Delicious! Submitted by:

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I LOVE this!! I follow the Weight Watchers program, and this recipe comes out to ZERO points per serving. Loooooove zero point foods that taste great!! I add a little fat free shredded cheddar and light sour cream and it’s WONDERFUL. A new staple to my diet... Submitted by:

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This is aweseome. Although I HATE, HATE HATE black beans. I added Bushs Pinto Beans and low-fat refried beans and cannned cremed corn. So good, had to keep from eating it all. Submitted by:

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this is so easy and you can add any kind of can stuff...
I love adding a can of enchilada sauce, green or red.. it ad a lot of flavor not a lot of calories
and yes it is a bit high in sodium.....
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Delicious, but slightly high in carbs for me (diabetic) Submitted by:

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It was Awesome! I added Fat Free Sour Cream to it. I hope everyone has a Blessed Day on the Lord's Day!

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This is a good soup with all of the fiber and protein needed in one meal. Of course, I added jalapeno peppers for a kick. This is one of my stable comfort foods. Love the refried beans addition! Submitted by:

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Made this tonight, the things I did different was use all no sodium added products and 1 cup chicken both ( I like a little thicker soup) & added a tsp of sriracha sauce. Wonderful! Submitted by:

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Had all five ingredients in the cupboard. I would make it again. DH added low fat cream cheese and salsa and enjoyed it. Submitted by:

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The refried beans thickened the soup and made it more like stew. I did not like the canned corn as it was so sweet even after rinsing. I would use a brand with no sugar added if there is one or use frozen corn instead. I added a sixth ingredient of diced chicken breasts in order to satify my family. Submitted by:

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I made this with fresh tomatoes, frozen corn and Hatch green chili which lowered the sodium. For those who have never had Hatch green chili from New Mexico. It is the best chili pepper I have found anywhere in the U.S. and really miss it when I live outside of the southwest. Submitted by:

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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:

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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:

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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:

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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:

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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:

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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:

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