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Soups and Meals

Bean Soup Mix

This basic bean soup mix layers dried beans, barley and herbs in a jar. Simmer it into soup, or try the meat, chili and cheese variations.

By

Sara Noel
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Bean Soup Mix

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A small jar or bag of dried beans, peas, wheat berries and barley with herbs and bouillon. Add water and simmer for a basic bean soup, or try the meat, chili or cheese variations.
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Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
CourseSoup
CuisineAmerican
Servings8 servings
Calories111
Ingredients Equipment Directions Notes

Ingredients
  

  • 1/4 cup dried garbanzo beans
  • 1/4 cup dried navy or lima beans
  • 1/4 cup dried red kidney or pinto beans
  • 1/4 cup dried whole or split peas
  • 3 tablespoons minced dried onion
  • 2 tablespoons whole wheat berries
  • 2 tablespoons pearl barley
  • 2 tablespoons dried celery flakes
  • 2 teaspoons instant beef bouillon granules
  • 1/2 teaspoon crushed dried basil
  • 1 bay leaf
  • Salt to taste (added when cooking)

Equipment

  • airtight jar
  • saucepan

Directions
 

Make the mix
  1. Measure out the dry ingredients and layer them in an airtight container or bag.
  2. Close it tightly and attach the cooking directions.
Basic bean soup
  1. Put the mix and 7 cups water in a 3-quart saucepan.
  2. Bring to a boil, then cover and simmer for 2 minutes.
  3. Take the pan off the heat and let it stand, covered, for 1 hour, or soak overnight. Do not drain.
  4. Return to a boil, then cover and simmer for 1 1/2 to 2 hours, until the beans are tender.
  5. Take out the bay leaf and season with salt.

Notes

Variations:
– With meat: simmer a smoked pork hock or beef shank with the soup, remove, chop and return the meat. Add a 16-ounce can of tomatoes and a chopped carrot; simmer 30 more minutes.
– Chili bean soup: use 5 1/2 cups water. Brown ground beef, add chili powder, stir in with a 10-ounce can of tomatoes.
– Bean cheese soup: use 4 cups water. Mash cooked beans slightly, stir in 2 cups milk and a 6-ounce link of cheese food.
Storage: dry mix airtight, cool and dry, up to 1 year. Cooked soup refrigerated 3 to 4 days; freezes 2 to 3 months.

Nutrition

Serving: 33g | Calories: 111kcal | Carbohydrates: 21g | Protein: 6.2g | Fat: 0.9g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0.1mg | Sodium: 169mg | Potassium: 322mg | Fiber: 5.6g | Sugar: 2.1g | Vitamin A: 22IU | Vitamin C: 1.6mg | Calcium: 26mg | Iron: 1.7mg

Nutrition is an estimate per serving from USDA FoodData Central, for 8 servings; the dry mix as listed; what you add when cooking is not counted; dried garbanzo beans counted as dry chickpeas, dried navy or lima beans (the first choice counted), dried red kidney or pinto beans (the first choice counted), dried whole or split peas (the first choice counted), minced dried onion counted as dehydrated onion, pearl barley counted as dry pearled barley, instant beef bouillon granules counted as beef bouillon powder. Brands and portions vary, so use it only as an approximation.

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