Another Easy Veggie Soup Recipe

I live in the northeastern portion of the United States, in New York state. At this time of year, cold is king in this part of the country, and to me, a nice, warm soup is just what hits the spot with this kind of weather, and, of course, stews as well. For that reason, you may find that I’ll be delivering quite a bit of easy recipes for soups and stews, with the focus on a minimal number of ingredients.

In this time of the year, with the holidays looming, it’s helpful to have something easy to prepare for you and your family for any meal, and an easy veggie soup really fits the bill. I really like the idea of being able to throw something together easily, don’t you?

Five-Ingredient Soup

I found this recipe on this afternoon and was immediately drawn to it. It has nearly all the food groups in it, so I just added some chopped green onions (also called scallions) to it to meet that need. So to be completely honest, my version of it is actually Six-Ingredient Soup. The great thing about the extra ingredient is that cutting up green onions is a snap! And, as you will see, this soup comes together very quickly.

Mostly Canned Items

As you can see, this recipe is mainly made up of canned items; the exact sizes may not be available, so you may need to get cans that are, for example, 14 1/2 ounces or 16 ounces. This will not cause any problems with this soup.

The thing you have to be aware of with canned items is that they tend to have quite a bit of salt to help with preserving. Whenever you use canned items, unless there is little to no salt in your recipe, it’s helpful to drain and rinse that ingredient. More than likely, you will find that the fat-free refried beans will have enough salt to spread around. Of course, I encourage you to taste your soup at its completion to ensure it’s properly seasoned; if not, add a little salt to your own taste.

I couldn’t find canned vegetable broth, so I bought the boxed kind, which came in a quart size, and measured out two cups.

Assemble Your Soup

Putting this soup together is ever so easy! Start with a 3 quart saucepan; pour in the broth, and after draining and rinsing the corn and the black beans, add them to the broth in the saucepan. Then add the refried beans, and when you add the chopped tomato, add it with its liquid. You can whisk the ingredients together, or another option is to use a fork to blend them. (I prefer using the fork, as it’s so much easier to clean when I’m straightening up the kitchen; however, if you have a dishwasher, this won’t be an issue for you.)

Heat the ingredients on high heat, stirring every so often, until they’ve simmered for up to five minutes, and serve in bowls.

While the rest of the soup was heating, I cut up an entire bunch of green onions, green and white portions, and added them to the completed soup. The extra added crunch of the raw onions was a nice touch!

The Recipe

  • 1 15 ounce can fat-free vegetable broth
  • 1 15 ounce can corn, drained and rinsed
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can fat-free refried beans
  • 1 15 ounce can diced tomatoes

Pour the broth into a three quart pot. Add the drained and rinsed corn and black beans, then the refried beans. Add the entire can of diced tomatoes–do not drain. Stir either with a whisk or with a fork, whichever suits you. Heat at high until it starts to simmer, stirring every so often; allow to simmer at medium for about five minutes. This recipe makes enough for 4 good-sized bowls of soup.


I found that chopped avocado is a great choice for a garnish with this soup, as is sour cream. I didn’t try this yet, but I’d think that chopped bell pepper of any color, lightly sauteed, would be great in this, or if you want a snap of heat, you could chop up a jalapeno pepper to add, too. And speaking of jalapeno pepper, shredded pepper jack cheese would be wonderful with this, or another cheese of your liking. I’d also like to suggest that some chopped cilantro would be a wonderful addition as well!


I found this soup to be quite delicious and tremendously filling. There’s also enough for me to have for “planned overs” tomorrow for lunch, and I’m looking forward to it!

I didn’t use “regular” diced tomatoes; I decided to try the “fire roasted” version, which was quite nice. There are other options, too, and Ro-tel seems to be a popular option as well with many people.

After you try this soup the first time, you may have some ideas for additional seasonings, such as cumin, chili powder, garlic salt, or onion powder. Don’t be shy about personalizing your soup, but definitely add the seasonings with a light touch, tasting the soup and adding more seasoning until it’s right for you.

My fiance’ isn’t a vegetarian, so it’s not unusual for me to need to prepare two different dishes for any of our meals together, which I don’t mind at all. The great thing about this recipe is that since it comes together so easily and so quickly, it’s practically effortless to add it to what I’m already cooking for my fiance’. That really is such a bonus! Or, I could add some cut up cooked chicken to this soup so his desire for meat can be met.

Do you have any questions about this recipe? Have you tried it and want to share your opinion about it, or perhaps you did something different? Or do you have other ideas for garnishes? Please share with us in the comments section below!

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