Mason Jar Dry Soup Mixes
- Prep Time: 20 minutes
- Assembly Time: 10 minutes
- Cooking Time (When Ready to Prepare): 1 hour 15 minutes
- Total Time: 30 minutes for assembly (plus cooking time later)
- Difficulty Level: Easy
- Yield: 1 quart-size mason jar (serves 6)
Ingredients
Dry Soup Mix
- ½ cup dried green lentils
- ½ cup dried split peas
- ½ cup dried black beans
- ½ cup dried kidney beans
- ¼ cup pearl barley
- ¼ cup small pasta (such as ditalini or small shells)
- 2 tablespoons dried minced onion
- 1 tablespoon dried parsley
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
Additional Ingredients for Cooking
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cups vegetable or chicken broth
- 1 can (14.5 ounces) diced tomatoes
- Fresh parsley for garnish
Equipment
- 1 clean quart-size mason jar with lid
- Funnel (optional)
- Measuring cups and spoons
- Large soup pot
- Wooden spoon
Instructions
Step 1: Prepare the Ingredients
Ensure all dried beans, lentils, and grains are clean and free of debris. Use only completely dry ingredients to maximize shelf life.
Step 2: Layer the Jar
Using a funnel if desired, layer the ingredients in the mason jar in the following order:
- Black beans
- Kidney beans
- Green lentils
- Split peas
- Pearl barley
- Pasta
- Dried onion
- Garlic powder
- Onion powder
- Smoked paprika
- Basil
- Oregano
- Thyme
- Parsley
- Salt
- Black pepper
- Bay leaf on top
Seal the jar tightly with the lid.
Step 3: Store
Keep the mason jar in a cool, dry pantry away from direct sunlight. Properly stored, the soup mix will maintain its best quality for up to 6 months.
Cooking Instructions
Step 1: Sort and Rinse
Empty the contents of the jar into a colander. Rinse the beans and lentils under cold water, removing the bay leaf temporarily if desired.
For faster cooking, soak the beans overnight, then drain before cooking. This step is optional but recommended.
Step 2: Sauté the Vegetables
Heat olive oil in a large soup pot over medium heat.
Add the onion, carrots, and celery. Cook for 6–8 minutes until softened.
Step 3: Add the Soup Mix
Stir in the rinsed dry soup mix and return the bay leaf to the pot.
Pour in the broth and diced tomatoes.
Bring the soup to a boil.
Step 4: Simmer
Reduce the heat to low, partially cover the pot, and simmer for 60–75 minutes, stirring occasionally, until the beans are tender. If the soup thickens too much, add more broth or water as needed.
Step 5: Finish and Serve
Remove the bay leaf before serving.
Taste and adjust the seasoning with additional salt and pepper if needed.
Garnish with fresh chopped parsley and serve hot.
Tips for Success
Use fresh dried beans and lentils for the best cooking results.
If gifting the soup mix, attach the cooking instructions to the jar with a ribbon or gift tag.
Avoid adding fresh ingredients to the jar, as moisture can shorten its shelf life.
Store the jar in a cool, dry location to preserve freshness.
Recipe Variations
Italian Soup Mix
Add Italian seasoning and replace the barley with extra pasta.
Spicy Southwest Soup
Include chili powder, cumin, paprika, and dried corn for a Southwestern-inspired flavor.
Chicken Noodle Style
Replace some of the beans with egg noodles and include dried parsley, thyme, and celery flakes. Add cooked shredded chicken during cooking.
Hearty Vegetable Soup
Add dried mixed vegetables such as carrots, peas, corn, and green beans to the jar.
Serving Suggestions
Serve this soup with:
- Crusty artisan bread
- Garlic bread
- Cornbread
- Green salad
- Grilled cheese sandwiches
- Crackers
- Fresh herbs
- Grated Parmesan cheese
Storage
Store unopened mason jars in a cool, dry pantry for up to 6 months.
After cooking, refrigerate leftover soup in an airtight container for up to 4 days.
Freezing Instructions
Allow the cooked soup to cool completely.
Transfer to freezer-safe containers, leaving room for expansion.
Freeze for up to 3 months.
Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Frequently Asked Questions
Can I use different beans?
Yes. Pinto beans, navy beans, great northern beans, or cannellini beans all work well.
Do I have to soak the beans?
Soaking is optional but helps reduce cooking time and promotes more even cooking.
Can I make this soup in a slow cooker?
Yes. After soaking the beans (recommended), combine all ingredients in a slow cooker and cook on Low for 7–8 hours or High for 4–5 hours, until the beans are tender.
Is this recipe vegetarian?
Yes, when prepared with vegetable broth. Use chicken broth if you prefer a non-vegetarian version.
Nutrition Information
Per Serving (Approximate, Prepared with Vegetable Broth)
- Calories: 270
- Protein: 15 g
- Carbohydrates: 46 g
- Dietary Fiber: 13 g
- Total Sugars: 5 g
- Total Fat: 4 g
- Saturated Fat: 0.5 g
- Cholesterol: 0 mg
- Sodium: 520 mg
- Potassium: 760 mg
- Calcium: 8% DV
- Iron: 25% DV
- Vitamin A: 35% DV
- Vitamin C: 10% DV
