This garden vegetable soup mix is what my family is getting for Christmas! Aren’t they lucky!!
It’s easy, fun and affordable to assemble homemade soup mix. Even if you’re pantry isn’t full of dried veggies and herbs, you can still put these soup mixes together very easily with a trip to your favorite bulk food store.
For my own cupboard, the cottage or friends and family that live close by, I like layering the mix in decorated jars.
Garden Vegetable Soup Mix Recipe with Instructions
Garden Vegetable Soup Mix
- 1/4 cup red beans
- 3/4 cup dehydrated vegetable mix
- 1/4 cup pot barley
- 1/4 cup wild rice
- 1/4 cup orzo (optional)
- 1/4 cup black beans
- 1/4 cup vegetable bouillon
- 1 Tbsp onion flakes
- 1/2 Tbsp parsley flakes
- 1 tsp thyme
- In a pint size (500 ml) jar, layer first six ingredients as listed above.
- In a small bowl mix remainder of ingredients until well combined. Place in a small plastic bag or wrap well in plastic wrap to keep separate.
- Place spice pack on top of beans. Seal jar.
- Decorate, label and include Cooking Instructions.
- Cooking Instructions
- Also Needed:14 oz can diced tomatoes
- Remove spice pack. Pour remainder into fine mesh sieve, rinse well. Place in soup pot. Add spices and 7 cups water, boil. Boil for 10 minutes to remove any toxins from beans, then reduce heat. Add 14 oz (398 ml) canned diced tomatoes. Cover and simmer for 1 to 1 1/2 hours or until beans are tender. Adjust seasoning and garnish with parsley.
- Makes 7-8 cups
Nutrition Facts (per serving)
Questions About Soup Mixes
Here are some added notes to common questions I’ve received from readers.
Click here for soup labels to attach to your soup in a jar.
Typically when I use dried beans, I soak them first – either quick soak or long soak so they cook faster and I can remove some of the starches that cause flatulence. However, in a recipe like this soup mix, you can skip the soaking. In fact, an article in Epicurious says they prefer not soaking beans for any recipe.
I do, however like to wash beans before cooking. That’s why I recommend putting everything except the spices in a sieve and rinsing well. Don’t worry about rinsing the veggies and other ingredients – they’re all going to get soaked anyway.
In this recipe, the beans will be cooked for 1 hr 10 minutes, which works for us. If you find them too tough, cook until they’re the consistency you prefer.
Toxins in Kidney Beans
Raw kidney beans contain a high amount of protein called lectin that can lead to food poisoning. Even as few as 4- 5 raw kidney beans can cause some symptoms. As a result kidney beans should be boiled for at least 10 minutes. Undercooking kidney beans is said to actually intensify the problem. Here’s some more info from Penn State Extension.
That’s why my instructions explicitly say to boil for 10 minutes. If you’re at all hesitant, consider omitting the kidney beans or replacing them with red lentils.
Interested in other Gifts from the Kitchen? Check these out:
Will you be making this soup mix for you or someone else? I’d love to hear. Just drop me a line. And, if you do make this mix, post a photo on Instagram with #getgettys so I can see it and like it!
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.