Five plus five soup

Five plus five soup
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 223.5
  • Total Fat: 2.1 g
  • Cholesterol: 1.0 mg
  • Sodium: 576.0 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 11.5 g
  • Protein: 18.7 g

View full nutritional breakdown of Five plus five soup calories by ingredient


Introduction

Based on the "5 ingredient soup" that calls for five cans (refried beans, black beans, corn, diced tomatoes, and chicken broth). That version is tasty and wonderfully simple, but I amped it up a bit, adding some veggies and protein.

(I had never tried TVP before this experiment... it's good!) Based on the "5 ingredient soup" that calls for five cans (refried beans, black beans, corn, diced tomatoes, and chicken broth). That version is tasty and wonderfully simple, but I amped it up a bit, adding some veggies and protein.

(I had never tried TVP before this experiment... it's good!)
Number of Servings: 10

Ingredients

    1 15oz can (about 2c) Refried beans
    1 15oz can (about 2c) Black beans
    1 15oz can (about 2c) Diced tomatoes
    1 15oz can (about 2c) Corn (or frozen)
    2 15oz can (about 2c) Chicken broth
    2c Broccoli, chopped, frozen
    2c TVP (Textured Vegetable Protein)
    1c Onion, diced
    1tbs Olive oil
    2tsp Cumin, ground
    Optional: other spices to taste


Tips

Where fresh or frozen is used in place of cans, I've estimated 2c = 15oz can. The recipe calculator is based on the former, not the latter.

Easy to dole out into ten containers: boom, lunch for two weeks. (Freeze half.)


Directions

Saute diced onion in olive oil in large, heavy-bottom pot. In large bowl, reconstitute TVP in 2c broth (or water). Add TVP to pot along with cumin. Add the rest of the ingredients, whisking in the refried beans, and simmer until heated through.

Good with shredded cheese, sour cream, or other such toppings.

Serving Size: Makes 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user BELLCAT22.