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Soups and Meals

Layered Bean Soup Mix

Make a layered bean soup mix with six beans and lentils plus a seasoning packet, a simple jar gift that cooks into a hearty pot of soup.

By

Sara Noel
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Layered Bean Soup Mix

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A layered mix of six beans and lentils with a separate seasoning packet. Give it as a jar or bag gift, then simmer it into a thick, hearty pot of soup.
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Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
CourseSoup
CuisineAmerican
Servings8 servings
Calories284
Ingredients Equipment Directions Notes

Ingredients
  

Bean mix
  • 1/2 cup kidney beans
  • 1/2 cup split yellow peas
  • 1/2 cup black beans
  • 1/2 cup red lentils
  • 1/2 cup small red beans
  • 1/2 cup split green peas
Seasoning mix (packaged separately)
  • 1 tablespoon dried sweet pepper flakes
  • 2 teaspoons chicken bouillon granules
  • 2 teaspoons dried minced onion
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery seed
  • 4 tablespoons brown sugar

Equipment

  • stockpot
  • airtight jar
  • zip-top bags

Directions
 

Make the mix
  1. Layer the six beans and lentils in a large cone bag, jar, or vacuum bag, then seal.
  2. Mix the seasoning ingredients in a small bag and attach it to the bean container.
  3. Add a tag with the cooking directions.
To use
  1. Rinse the beans and put them in a large pot.
  2. Pour the boiling soaking water over them, cover, and let soak overnight.
  3. Drain, put the beans back in the pot, add the 6 cups water, and bring to a boil.
  4. Turn the heat down and simmer until nearly tender, about 1 to 1 1/2 hours.
  5. Stir in the tomatoes, seasoning packet, and liquid smoke if you are using it. Cover and simmer for 30 minutes, stirring now and then.
  6. Take off the lid and simmer about 1 more hour, until tender and thick. Serve warm.

Notes

Add: 2 cans tomatoes, 14 1/2 ounces each; 1 teaspoon liquid smoke (optional); 4 cups boiling water for soaking; 6 cups water for simmering.
Storage: dry mix up to about 12 months airtight, cool, dark, dry. Soup refrigerated within 2 hours, 3 to 4 days; freeze up to 3 months.

Nutrition

Serving: 96g | Calories: 284kcal | Carbohydrates: 53g | Protein: 17g | Fat: 1.5g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0.1mg | Sodium: 617mg | Potassium: 865mg | Fiber: 15g | Sugar: 9.1g | Vitamin A: 168IU | Vitamin C: 4.3mg | Calcium: 84mg | Iron: 5.2mg

Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 8 servings from the whole mix with 2 cans tomatoes, 14 1/2 ounces each, 1 teaspoon liquid smoke (optional); kidney beans counted as dry kidney beans, split yellow peas counted as dry split peas, black beans counted as dry black beans, red lentils counted as dry lentils (one 1-lb package 454 g), small red beans counted as dry kidney beans, split green peas counted as dry split peas, chicken bouillon granules counted as beef bouillon powder, dried minced onion counted as dehydrated onion. Brands and portions vary, so use it only as an approximation.

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