Five Ingredient Soup Recipes

5 INGREDIENT SOUP

5 Ingredient Soup image

Every time I make this soup, people rave about it. It couldn't be any easier, and tastes like you've slaved over the stove all day! Delicious, high protein, high fiber, low fat, low calorie! This recipe is a constant in our menu rotation. It's also what I call "Pantry Food" because everything required is stuff we always keep on hand. Perfect for a sudden cold snap that has you craving hot soup!

Provided by Lizzymommy

Categories Black Beans

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

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

Steps:

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!

Nutrition Facts : Calories 235.9, Fat 2, SaturatedFat 0.5, Sodium 511.5, Carbohydrate 47.5, Fiber 10.7, Sugar 0.3, Protein 12

5-INGREDIENT CHICKEN PESTO SOUP

5-Ingredient Chicken Pesto Soup image

Although this soup is made with just five ingredients, the cooking technique packs the soup with flavor. You start by poaching bone-in chicken thighs in chicken broth, which amps up the flavor of the broth and leaves you with meat so tender, it practically falls off the bone. A swirl of pesto at the end delivers a cheesy, herby hit and turns the soup a vibrant green.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
6 cups chicken broth
2 cups tightly packed spinach (3 ounces)
1/2 cup pesto
Kosher salt

Steps:

Put the chicken in a large pot and cover with the broth. Bring to a boil over medium-high heat, reduce the heat to low and simmer for 40 minutes.
Transfer the chicken from the pot to a cutting board. Skim the surface of the broth with a slotted spoon to remove any skin that's floated to the surface. Remove the meat from the chicken bones and shred with two forks; discard the skin. Add the meat back to the pot along with the spinach.
Turn the heat to medium until the spinach wilts, about 1 minute. Swirl the pesto into the soup and season with salt.

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