Best 11 Bean Soup Mix Recipes

BE PREPARED FIVE-BEAN SOUP MIX

Steps:

• To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
• To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
• To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.

CONFETTI BEAN SOUP MIX

Steps:

• Combine beans and peas; place 3 cups in each of four large resealable plastic bags or glass jars. Set aside. , In each of four snack-size resealable plastic bags, place three bouillon cubes, 3 tablespoons chives, 1 teaspoon savory, 1/2 teaspoon cumin, 1/2 teaspoon pepper and one bay leaf. Seal bags. Yield: 4 batches., To prepare soup: Place contents of one bag of beans in a Dutch oven; add 7 cups water. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand for 1 hour. , Drain beans and discard liquid. Add remaining water and contents of one seasoning bag. Bring to a boil. Reduce heat; cover and simmer, stirring occasionally, until beans are tender, about 1 hour., Add tomatoes, salt and, if desired, pepper sauce. Simmer, uncovered, for 20 minutes. Discard bay leaf.

17-BEAN AND BARLEY SOUP MIX

Steps:

• BEAN-BARLEY SOUP MIX: In a bowl combine about 3 heaping tablespoons of each bean/legume. Stir then transfer to an airtight container. Measurement is estimated.
• PREPPING BEANS FOR THE SOUP: For this recipe I used the quick soak method for prepping the beans/legumes. To do this, in a large stock pot cover the dried bean mixture with triple their volume of cold water.
• Bring water to the boil, lower heat and cook the beans uncovered over moderate heat for 2 minutes.
• Remove beans from the heat and set aside to soak for 1 hour. After one hour of soaking, drain the beans and place them back in the pot.
• Overnight soak method: Place the beans in a pot and cover with water. The next morning, drain and rinse the beans and then continue with recipe in Step #6.
• SOUP PREPARATION: Pour 4 cups of vegetable broth or chicken broth into the pot of beans.
• In a separate saute pan, cook onion, celery, carrot, bell pepper, Italian seasoning and garlic in olive oil until soft.
• Combine this mixture along with the tomatoes in the pot of beans and cover with the remaining broth.
• Cover and simmer approximately 1 hour or to desired tenderness.
• Check the broth level periodically and add more broth if necessary so that the soup does not dry out. I left the soup thick but made sure to check that the soup was not drying out.
• Season with salt and pepper to taste. I ended up adding 1/2 teaspoon of Annie's brand Worcestershire sauce to the soup.
• If desired, a small amount of fresh parsley garnished each serving, as a suggestion.

BEST 10 BEAN SOUP MIX (WITH SOUP RECIPE FOR GIFT)

Steps:

• (For the bean mix you can add to or take away any kinds of beans or peas you'd like to. Mix beans and peas together in large airtight plastic container).
• Soup Directions:.
• Sort and wash 2 cups of beans.
• Place beans in large pot.
• Cover with cold water 2 inches above beans and soak covered in fridge overnight.
• (Quick soak: Boil for 3 minutes, cover and let stand for at least 1 hour).
• Drain beans and add 5 cups of fresh cold water, diced sausage, onion and garlic. Bring to a boil, reduce heat, cover and simmer 1 1/2 hours or until beans are tender.
• Add remaining ingredients and simmer 30 minutes, stirring occasionally.

BEAN AND BARLEY SOUP MIX

Steps:

• Layer all together in a jar or plastic bag.
• For preparation, add 8 C Chicken or Beef or Vegetable Broth, optional vegetables of your choice, 3 pounds meaty ham hocks or 1 pounds lean ham (or other type of meat) diced.
• include these directions: Sort and Rinse beans.
• In large covered pot combine beans with 8 cups of water.
• Bring to boil and boil for 5 minutes.
• Remove from heat, for 1 hour, (drain cover with water and refrigerate overnight) OR Drain and rinse.
• Combine beans with broth, rice, onion and spices.
• Bring to a boil, reduce heat, cover, and simmer 3-4 hours or until beans are tender.
• Stir occasionally and add water as needed so that the beans are well covered.
• Add tomatoes the last hour of cooking.
• Remove bay leaf before serving.
• OR After draining beans combine all ingredients except tomatoes in a slow cooker on high for most of the day.
• Add tomatoes during last bit and serve remember to remove the bay leaf.

CALICO BEAN SOUP MIX

Steps:

• To make the soup mix, combine the beans and place in plastic bag.
• Bags that are decorated for holidays can be found in craft shops.
• Place the spices in a small plastic bag.
• Very small ziplock bags can also be found in craft shops.

ITALIAN STYLE BEAN SOUP MIX

Steps:

• To made the mix: layer the beans in a 1 quart jar with tight-fitting lid.
• Combine the onion, basil, bouillon cubes, parsley, garlic and pepper in a small food storage bag; close bag.
• Place the seasoning bag over the beans, spreading out bag to cover beans; add pasta shells.
• Close jar, cover top of jar with fabric; attach gift tag with raffia or ribbon.
• Attached directions to preparing soup to jar.
• Soup:.
• Remove the pasta and seasoning packet from jar; set aside.
• Place the beans in a large bowl; cover with water and soak for 6 to 8 hours or overnight.
• Drain beans; discarding the water.
• Combine the soaked beans, water, pasta sauce and contents of seasoning packet in Dutch oven.
• Bring to a boil over high heat; cover, reduce heat and simmer 2 to 2 1/2 hours or until beans are tender.
• Add the pasta and spinach; cover and simmer 15 to 20 minutes or until pasta is tender.
• Season to taste, serve with grated Parmesan cheese.

BEAN SOUP MIX

Steps:

• In a large bowl, combine bean mix ingredients. Divide into six batches, 1-1/2 cups each. Store in airtight containers in a cool, dry place for up to 1 year. Yield: 9 cups of mix (six batches of soup-each batch makes 2-1/2 quarts and serves 8-10)., To make one batch of soup: Place 1-1/2 cups bean mix in a Dutch oven; cover with water by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain, discarding liquid. Return beans to kettle; add water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. , Add the onion, carrot, chili powder, salt, pepper and cloves. Return to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Add sausage, tomatoes and lemon juice; simmer 15-20 minutes longer.

BEAN AND PASTA SOUP MIX

Steps:

• 1. Place beans in a small heavy duty resealable plastic bag; tie and seal bag.
• 2. Combine pasta and remaining ingredients in a small heavy duty resealable plastic bag; tie and seal bag.
• 3. Directions: Sort and wash beans. Place in a large Dutch oven. Cover with water 2 inches above beans. Soak 8 hours; drain. Saute 1 large onion, chopped and 2 cloves garlic, minced, in 2 Tbsp hot olive oil in Dutch oven.
• 4. Add 3 quarts water and beans. Bring to a boil;cover;reduce heat and simmer 1 1/2 hours/ Stir in pasta mixture. Bring to a boil; reduce heat and simmer; uncovered, 30 minutes.

HEARTY BEAN SOUP MIX

Steps:

• 1. Directions: In a standard Mason jar, layer the bouillon, split peas, pearled barley, lentils, kidney beans, onion flakes, Italian seasoning, rice, bay leaves and pasta. Seal tightly.
• 2. To give as a gift, attach a small card with the following instructions... TO MAKE THE SOUP~~ INGREDIENTS: 1 pound ground beef or chuck roast, cubed 1 teaspoon kosher salt 1/2 teaspoon freshly grated pepper 1/4 teaspoon garlic powder 1 tablespoon olive oil 1 (14.5 ounce) can diced tomatoes 1 (14.5 ounce) can tomato sauce 2 1/2 quarts water 1 batch dry soup mix
• 3. Directions: Pat dry the ground beef or chopped chuck roast, then coat with salt, pepper and garlic powder. Heat olive oil in a large pot over medium-high heat. Add beef and cook until no longer pink, 5-6 minutes. Add diced tomatoes, tomato sauce, water and soup mix. Bring to a boil then reduce heat to low. Cover and simmer for 1 hour, or until the pasta, peas, lentils, beans and barley are tender.

BLACK BEAN SOUP MIX

Steps:

• Put the black beans into an airtight glass container.
• In a small bowl, mix together the remaining ingredients.
• Transfer to a small air tight container.
• Include the following directions with the container of beans and spices: Soak the beans in water to cover, overnight in a large soup pot.
• Drain the beans and set aside.
• In a large soup pot, heat 2 tablespoons oil.
• Add in 1 medium chopped onion and 1/2 pound sliced polish sausage; saute over medium-high heat until onion is translucent.
• Add in the beans and spice mixture; stir.
• Add in 8 cups water; bring to a boil.
• Lower heat and simmer, partially covered, for 2 hours or until beans are tender.
• Season to taste with salt and pepper.