Skip to content
recipesvibrant

5 Ingredient Soup

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!

5.0 · 15 reviewsRecipe card by LizzymommyEditorial by recipesvibrant · Updated October 15, 2026
BeansVegetableTex MexSouthwestern U.S.VeganLow Cholesterol
5 Ingredient Soup

Total time

20 min

Servings

6

Calories

235.9

Category

Black Beans

This 5 Ingredient Soup delivers a robust Tex-Mex flavor profile using pantry staples that come together in just 20 minutes. It is the perfect weeknight solution for beginner cooks who need a hearty, plant-based meal without a lengthy grocery list or complex preparation.

Ingredients

Makes 6 servings

  • 1 vegetable broth
  • 1 black beans
  • 1 frozen corn
  • 2 Rotel tomatoes & chilies

Method

  1. Put the broth and refried beans into a soup pot and heat, while whisking together, until the beans have incorporated fully into the broth.

  2. Add the rest of the ingredients and heat, while stirring, until the soup is nice and bubbly.

  3. 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!

Cook's notes

  • Whisk the refried beans into the cold vegetable broth before turning on the heat to ensure the beans break down into a silky, thick base without any clumps.
  • Use a high-quality vegetable stock instead of water to provide the necessary depth of flavor that carries the sweetness of the corn.
  • The Rotel tomatoes provide acidity; if you prefer a smoother soup, briefly pulse the broth and beans with the tomatoes in a blender before adding the corn.
  • For the signature finish, add the Chipotle tabasco directly into the pot during the final minute of simmering to infuse the heat throughout the entire batch.

Easy swaps

  • Instead of Vegetable broth, use Low-sodium tomato juiceCreates a thinner, punchier soup that leans more toward a zesty chili base.
  • Instead of Refried beans, use Mashed cooked black beansAdds more texture and bite if you prefer your soup less creamy and more rustic.
  • Instead of Frozen corn, use Roasted canned cornProvides a deeper, charred flavor that mimics Southwestern outdoor cooking.
  • Instead of Rotel tomatoes & chilies, use Fire-roasted diced tomatoes + 1 diced jalapeñoGives you more control over the spice level while maintaining the smoky profile.

Frequently asked

Does the soup thicken as it cools?

Yes, because the refried beans act as a natural thickener, the soup will become denser as it sits. Add a splash of water or broth when reheating to reach your preferred consistency.

Is this recipe considered spicy?

It has a mild, zesty kick from the Rotel chilies. If you are sensitive to spice, look for 'Mild' labeled Rotel, or increase the spice by adding extra Chipotle tabasco at the end.

Can I add protein to this soup?

Absolutely. You can stir in pre-cooked lentils or vegan sausage rounds during the final heating step to add more substance.

What is the best way to keep this soup vegan?

While the base is vegan, ensure your toppings are plant-based by using dairy-free cheddar shreds and cashew-based sour cream.

You might also like

More Black Beans →