A cup of soup is a bowl of comfort. Warm (usually), hearty, and satisfying, very few things comfort like homemade soups (and soup mixes), especially in Winter. This is probably due to the fact that “only the pure of heart can make a good soup” (Beethoven). Each ingredient in a soup builds up the others, in turn, until it becomes a structure that can withstand even the harshest of storms.
Making homemade soup, then, is not difficult nor cumbersome, but a true labor of love. And feeding said soup to loved ones only enhances its flavor and its robustness. The act of giving seems to strengthen its power, delivering love straight to the hearts of its recipients with every spoonful.
What we have for you today is our gift to you. It is our labor of love. We have compiled a catalog of 6 soup mixes plus homemade bouillon that can be stored for months at a time in a jar in your pantry. All you need is a few freeze-dried veggies and some pantry staples, a few jars, and a list of people you love who love soups.
We made all our soup mixes in pint ball jars (16 oz.), so if you want to double the recipes, be sure to use quart jars (32 oz). (Note: Quart-sized zip-top bags and well-sealing plastic ware would also work.)
We have also included a printable gift-tag pdf file, so you can provide a label with cooking instructions along with your gift. (Please know that it’s perfectly acceptable to give these soups to yourself and we won’t tell anyone!)
The Broccoli-Cheddar Soup is special in that it can be cooked without a stovetop, slow cooker, or instant pot. All you need is boiling water, so this can be made at any workplace that has a microwave!
Most of these healthy soups can also be made in an Instant Pot, and Instant Pot-specific gift tags are included in the pdf, so feel free to give these to your fellow “pot-heads”!
SOUP MIXES
Use the tabs below to see the recipes for all the soup mixes.
Servings : 4
Ingredients
- 1/4 cup dry black beans
- 1/4 cup dry pinto beans
- 1/4 cup dry white beans we used great northern beans
- 1 Tbsp dried minced onion
- 1/4 cup freeze dried tomatoes see notes
- 1/4 cup freeze dried bell peppers see notes
- 1 Tbsp Chili Powder
- 1 Tbsp oregano
- 1 Tbsp garlic powder
- 2 tsp salt
- 1/2 tsp pepper
Need to make a plan?This recipe is already preloaded in MyFoodPlanet!
Instructions
Dry Mix
- Combine all ingredients in a jar (1 pint) or other airtight container. Store in a cool, dry place.
To make Chili (Slow Cooker)
- Combine dry mix and 4 cups water in a slow cooker. Cook on high 6-7 hours or until beans are tender.
to Make Chili (Instant Pot)
- Combine dry mix and 4 cups water in Instant Pot. Lock lid; set valve to sealing. Program for bean/chili. Allow for natural pressure release.
Notes
FREEZE DRIED FOOD ON AMAZON (THESE ARE AFFILIATE LINKS):
Dried Tomatoes: CLICK HERE
Dried Bell Peppers: CLICK HERE
Dried Bell Peppers: CLICK HERE
Tried this recipe?Let us know how it was!
Servings : 4
Ingredients
Bouillon
- 4 Tbsp celery salt
- 4 Tbsp dried parsley
- 2 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 Tbsp salt
- 2 Tbsp ground savory
- 1 tsp oregano
- 2 tsp dried thyme
- 1 tsp pepper
- 1 tsp dried sage
- 1 tsp ground turmeric
Chicken Noodle Soup Mix
- 1/4 cup freeze dried carrots see notes
- 1/4 cup freeze dried celery see notes
- 1/4 tsp pepper
- 1/4 tsp dried thyme
- 1/8 tsp garlic powder
- 1 Tbsp dried minced onion
- 1 Tbsp dried parsley
- 1 cup 100% whole grain egg noodles uncooked
- 2 cans canned chicken 8 oz each
Need to make a plan?This recipe is already preloaded in MyFoodPlanet!
Instructions
Bouillon
- Mix all bouillon ingredients in a small bowl. Reserve 1 Tbsp. Store remaining bouillon in airtight container and store in cool, dry place for use in other soup mixes (only the reserved Tbsp is needed for this recipe).
Chicken Noodle Soup Mix
- Add carrots, celery, reserved bouillon, thyme, garlic powder, onion and parsley to a jar (1 pint). Seal and shake to combine. Open jar and top with noodles. Seal and store in a cool, dry place.
To Make Soup (Conventional)
- Add contents of jar and 4 cups water to a stockpot. Bring to a boil. Cover, reduce heat, and let simmer 20 minutes. Drain chicken and stir into soup. Let simmer an additional 5 minutes.
To Make Soup (Instant Pot)
- Add contents of jar and 4 cups water to Instant Pot. Lock lid; set valve to sealing. Program for manual-high and 7 minutes. Use quick release and stir in drained chicken. Let stand 5 minutes.
Notes
FREEZE DRIED FOOD ON AMAZON (THESE ARE AFFILIATE LINKS):
Dried Celery: CLICK HERE
Dried Carrots: CLICK HERE
Dried Carrots: CLICK HERE
Tried this recipe?Let us know how it was!
Servings : 6
Ingredients
Bouillon
- 4 Tbsp celery salt
- 4 Tbsp dried parsley
- 2 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 Tbsp salt
- 2 Tbsp ground savory
- 1 tsp oregano
- 2 tsp dried thyme
- 1 tsp pepper
- 1 tsp dried sage
- 1 tsp ground turmeric
Soup Mix
- 2 Tbsp dry white beans we used great northern beans
- 2 Tbsp freeze dried peas see notes
- 2 Tbsp freeze dried carrots see notes
- 2 Tbsp freeze dried green beans see notes
- 2 Tbsp freeze dried tomatoes see notes
- 2 Tbsp freeze dried corn see notes
- 2 Tbsp freeze dried celery see notes
- 2 Tbsp barley
- 2 Tbsp wild rice
- 2 Tbsp dry black beans
- 1/2 Tbsp dried minced onion
- 2 tsp dried parsley
- 1/2 tsp dried thyme
Need to make a plan?This recipe is already preloaded in MyFoodPlanet!
Instructions
Bouillon
- Mix all bouillon ingredients in a small bowl. Reserve 2 Tablespoons. Store remaining bouillon in airtight container in cool, dry place for use in other recipes. Only the reserved 2 Tbsp is needed for this recipe.
Soup Mix
- Combine all soup mix ingredients plus reserved 2 tablespoons bouillon in a jar (1 pint). Seal and store in a cool, dry place.
To Make Soup (Conventional)
- Add soup mix and 4 cups water to a stockpot. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 to 2 hours, or until beans are tender.
To Make Soup (Instant Pot)
- Add soup mix and 4 cups water to instant pot. Lock lid; set valve to sealing. Program for multigrain. Allow for natural pressure release or do quick release.
Notes
FREEZE DRIED FOOD ON AMAZON (THESE ARE AFFILIATE LINKS):
Dried Celery: CLICK HERE
Dried Corn: CLICK HERE
Dried Peas: CLICK HERE
Dried Green Beans: CLICK HERE
Dried Tomatoes: CLICK HERE
Dried Carrots: CLICK HERE
Dried Corn: CLICK HERE
Dried Peas: CLICK HERE
Dried Green Beans: CLICK HERE
Dried Tomatoes: CLICK HERE
Dried Carrots: CLICK HERE
Tried this recipe?Let us know how it was!
Servings : 4
Ingredients
Homemade Vegetable Bouillon Mix
- 4 Tbsp celery salt
- 4 Tbsp dried parsley
- 2 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 Tbsp salt
- 2 Tbsp ground savory
- 1 tsp oregano
- 2 tsp dried thyme
- 1 tsp pepper
- 1 tsp dried sage
- 1 tsp ground turmeric
Black Bean Soup Mix
- 3/4 cup dry black beans
- 1/2 cup dry white beans we used great northern beans
- 1/2 Tbsp dried minced onion
- 2 tsp garlic powder
- 2 Tbsp cumin
- 1/4 tsp crushed red pepper
- 1/4 tsp celery seed
- 1 bay leaf
- 1/2 tsp pepper
- 1/2 Tbsp Chili Powder
Need to make a plan?This recipe is already preloaded in MyFoodPlanet!
Instructions
Bouillon
- Mix all bouillon ingredients in a small bowl. Set aside 2 teaspoons. Store remaining bouillon in airtight container in cool, dry place for use in other recipes. Only the reserved 2 tsp is needed for this recipe.
Soup Mix
- Add all soup mix ingredients, plus 2 teaspoons bouillon mix, to a jar (1 pint) or other airtight container. Seal and store in a cool dry place. Store remaining bouillon mix in an airtight container in a cool dry place.
To Make Soup (Slow Cooker)
- Add contents of jar plus 6 cups water to a slow cooker. Cook on high 6-7 hours or until beans are tender.
To Make Soup (Instant Pot)
- Add contents of jar plus 6 cups water to Instant Pot. Lock lid; set valve to sealing. Program for Multigrain. Allow for natural pressure release.
Tried this recipe?Let us know how it was!
Servings : 3
Ingredients
Bouillon
- 4 Tbsp celery salt
- 4 Tbsp dried parsley
- 2 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 Tbsp salt
- 2 Tbsp ground savory
- 1 tsp oregano
- 2 tsp dried thyme
- 1 tsp pepper
- 1 tsp dried sage
- 1 tsp ground turmeric
Broccoli-Cheddar Soup
- 1/4 cup cheddar cheese powder see notes
- 1/4 cup buttermilk powder or any green tier dried milk powder
- 1 Tbsp cornstarch
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp ground mustard
- 1/2 Tbsp dried minced onion
- 1/4 tsp pepper
- 1/2 cup freeze dried broccoli see notes
- 1 Tbsp freeze dried carrots see notes
Need to make a plan?This recipe is already preloaded in MyFoodPlanet!
Instructions
Bouillon Mix
- Mix all bouillon ingredients in a small bowl. Set aside 2 teaspoons. Store remaining bouillon in airtight container in cool, dry place for use in other recipes. Only the reserved 2 tsp is needed for this recipe.
Soup Mix
- Combine cheese powder, buttermilk powder, 2 teaspoons bouillon, cornstarch, garlic, paprika, and mustard in a 1 pint jar. Seal lid. Shake to combine. Open jar and add onion, carrots, and broccoli. Seal lid and store in an airtight container.
To Make Soup (Conventional)
- Bring 1 1/2 cups water to a boil. Add soup mix to a bowl, and add boiling water to soup mix. Stir well to break up any lumps. Bring another 1 1/2 cups water to a boil, and add to soup mix. Cover and let stand 10 minutes or until broccoli is soft.
To Make Soup (Instant Pot)
- Add dry mix and 3 cups water to Instant Pot. Stir well to break up any chunks. Lock lid; set valve to sealing. Program for manual-high and 5 minutes. Allow for natural pressure release, if desired, or do quick release.
Notes
You can find dried minced onion in the regular spices section of most grocery stores. The freeze dried items can be found on Amazon (see below), other places on the net, or sometimes at camping stores.
FREEZE DRIED FOOD AND POWDERS ON AMAZON (THESE ARE AFFILIATE LINKS):
Dried Broccoli: CLICK HERE
Dried Carrots: CLICK HERE
Cheddar Cheese Powder: CLICK HERE
Dried Carrots: CLICK HERE
Cheddar Cheese Powder: CLICK HERE
Tried this recipe?Let us know how it was!
Servings : 6
Ingredients
Dry Soup Mix
- 1 1/2 cups dried 15 bean soup mix or about 1/2 package of Hurst Hambeens package
- 1 Tbsp dried minced onion
- 1 tsp dried minced garlic
- 1 Tbsp cajun seasoning such as McCormick Just a Pinch
- 2 Tbsp freeze dried green bell pepper see notes
- 2 Tbsp freeze dried celery see notes
- 1 lb kielbasa no sugar listed in ingredients, see notes
- 14.5 oz Diced Tomatoes
Homemade Vegetable Bouillon Powder
- 4 Tbsp celery salt
- 4 Tbsp dried parsley
- 2 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 Tbsp salt
- 2 Tbsp ground savory
- 1 tsp oregano
- 2 tsp dried thyme
- 1 tsp pepper
- 1 tsp dried sage
- 1 tsp ground turmeric
Need to make a plan?This recipe is already preloaded in MyFoodPlanet!
Instructions
Bouillon
- Mix all bouillon ingredients in a small bowl. Reserve 1 tsp. Store remaining bouillon in airtight container and store in cool, dry place for use in other soup mixes (only the reserved tsp is needed for this recipe).
Dry Soup Mix
- Add beans, dried minced onion, dried minced garlic, cajun seasoning, dried green bell peppers, dried celery to a small (1 pint) canning jar. Add 1 teaspoon homemade bouillon. Seal jar and keep in a cool dark place (such as a pantry) for up to 3 months.
For Soup (Slow Cooker)
- Add contents of jar and 6 cups water to a slow cooker. Stir well. Cook on high 6 hours. Test beans for doneness. If done, slice sausage and add it along with the tomatoes to the slow cooker. Cook an additional 30-45 minutes.
For Soup (Instant Pot)
- Add contents of jar and 6 cups water to Instant Pot. Stir well. Lock lid; set valve to sealing. Quick release, and test beans for doneness. If done, slice sausage and add it along with the tomatoes to the slow cooker. Cook an additional 30-45 minutes.
Notes
The homemade bouillon makes about 1 cup bouillon powder. You will only need 1 teaspoon for this recipe, but I suggest making the whole recipe rather than try to divide everything to end up with just 1 teaspoon. You can use it wherever bouillon is called for (1:1 for powder or 1 teaspoon for 1 cube) or wherever vegetable broth is called for (1 teaspoon bouillon powder plus 1 cup water will make 1 cup broth).
We used Garrett Valley Uncured Turkey Kielbasa for this recipe, but any uncured sausage will do here. For vegan or vegetarian (or for 100% green tier), we suggest Field Roast Italian Sausage instead of kielbasa.
You can find dried minced onion and dried minced garlic in the regular spices section of most grocery stores. The freeze dried items can be found on Amazon (see below), other places on the net, or sometimes at camping stores.
FREEZE DRIED FOOD ON AMAZON (THESE ARE AFFILIATE LINKS):
Dried Celery: CLICK HERE
Dried Bell Peppers: CLICK HERE
Dried Bell Peppers: CLICK HERE
Tried this recipe?Let us know how it was!
Servings : 48 teaspoons
Ingredients
- 4 Tbsp celery salt
- 4 Tbsp dried parsley
- 2 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 Tbsp salt
- 2 Tbsp ground savory
- 1 tsp oregano
- 2 tsp dried thyme
- 1 tsp pepper
- 1 tsp dried sage
- 1 tsp ground turmeric
Need to make a plan?This recipe is already preloaded in MyFoodPlanet!
Instructions
- Mix all bouillon ingredients in a small bowl. Store in airtight container in cool, dry place.
- For each cup of broth, add 1 teaspoon mix to 1 cup boiling water.
Tried this recipe?Let us know how it was!
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Comments (22)
How do all these ingredients fit into a half-pint jar? Is this an error? What is the correct sized jar for this recipe?
Kandy,
Our apologies. We had gone back and corrected this on individual recipes but forgot to correct it on the main blog text. We have fixed this now. Thank you for bringing it to our attention. These recipes are indeed made for full pint jars (16 oz).
The author has noted that all the recipes are for “pint” jars, not half pint.
On the vegetable soup recipe it states 6 cups water but when you print the label it states 4 cups. Will this affect the soup results?
Hi Sherry,
Thanks for bringing this to our attention. It actually works either way but the intention was for both to say 4 cups. I’ve gone ahead and fixed the recipe to show 4 cups like the tag does. My apologies for the error. You can also do 6 cups and just get a “brothier” soup, but this should say 4 cups.
Ryan
Can I just use the premade store bought bouillion instead of making it? And if so which kind?
Hi Charles! Thank you for taking the time to comment. Storebought bouillon is convenient, but unfortunately we have not seen one that has clean ingredients. MSG and maltodextrin are two common additives in commercially available bouillon. We find homemade to be healthier, and it’s not real hard to make. Happy mixing!
-Heidi
PS> If you do find a clean one without those junk ingredients, we’d love to know about it!
For the bonus bouillon, it says 48 servings. Is that based off of 1 serving being a Tbsp?
Hi Megan! This recipe should make 48 teaspoons of bouillon. 1 teaspoon + 1 cup of water = 1 cup of vegetable broth. Hope this helps! Heidi
How long will this last in the jar? It being dry ingredients I assume a while. I was going to go ahead and make them for Christmas gifts.
Hi Danielle,
dry ingredients well sealed in a mason jar can last up to a couple of years. It’s hard to say exactly but 2 to 3 years is totally possible.
What do you mean when you say sealed jar–lid screwed on really tight or do you mean an actual canning seal? I’d like to make lots of these for gifts but want to do it right, Thanks.
It does not need to be any kind of special canning seal. Just a normal mason jar seal should be fine.
Can you use freeze dried cheddar cheese instead of the cheese powder?
I think that should work fine but I’ve never tried it. It should be ok.
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Can this soup be made in a crock pot, for those that do not have an InstaPot?
The buttermilk powder (shown in photo) that is used for the broccoli soup needs to be refrigerated after opening the container. I don’t know if people realize that or not. I think I am going to just use some freeze dried heavy cream or instant milk powder. They are both shelf stable for a long, long time. Thanks for sharing these recipes!
Can dehydrated vegetables be used instead of freeze dried?
Hi Nicole. It is possible to use dehydrated, but in my experience, freeze dried vegetables have a longer shelf life, retain nutrients better, and return closer to original taste and texture better. I don’t think results would be the same and I am not sure if the shelf life will be enough depending on how long you would store them.