Confetti Bean Soup Mix In A Jar

Bowl of confetti bean soup next to a couple of jars of homemade bean soup mix.

If you love bean soup, you are going to love this confetti bean soup mix. It is hearty and such a great way to turn several types of dry beans into a flavorful soup without a ton of effort. This recipe makes 4 quarts jars of mix that you can turn into 4 pots of soup later. Eat it as is or toss in whatever extra meat you have laying around. It will be fabulous either way.

Prep Time5

Cook Time0

Total Time5

Servings: Servings (4 Quart Jars of Mix)

Author: Carlee

Ingredients

Mix

1 pound dry navy beans
1 pound dry great northern beans
1 pound dry pinto beans
1 pound lentils
1 pound split green peas
12 beef bouillon cubes
1 cup dehydrated minced onion
4 teaspoons dried thyme
2 teaspoons cumin
2 teaspoons ground black pepper
8 bay leaves
2 teaspoons garlic powder
2 Tablespoons salt
4 Tablespoons celery flakes optional

To Make The Soup

1 jar confetti bean soup mix
5 cups water
1 14.5 oz. can stewed tomatoes
diced ham or chicken, sliced smoked sausage, browned ground beef or venison optional

Instructions

Making The Mix

In a large bowl, combine the 1 pound dry navy beans, 1 pound dry great northern beans, 1 pound dry pinto beans, 1 pound lentils, and 1 pound split green peas.
Put about 3 cups of bean mix into each of 4 quart jars.
Get 4 small snack sized bags and put 3 beef bouillon cubes in each.
Continue to add the spices, with ¼ cup minced onion, 1 teaspoon thyme, ½ teaspoon cumin, ½ teaspoon pepper, 2 bay leaves, ½ teaspoon garlic powder, 1½ teaspoons salt and 1 Tablespoon celery flakes (if using) in each bag. Seal the seasoning bags.
Place one seasoning bag on top of the beans in each jar. Place the lid on the jar and tie a tag onto the jar with the cooking instructions.
The bean soup mix can be stored in the pantry for up to a year.

Stovetop Cooking Instructions

Overnight Soak: Set the seasoning bag aside and soak the beans in water overnight. Drain the liquid.
Quick Soak: Set the seasoning bag aside and put the beans in a large pan with about 8 cups of water. Bring to a boil and let boil for 2 minutes. Turn off the heat and let stand for 1 hour. Drain the liquid.
Put beans in a soup pot with 5 cups of water and the contents of the seasoning bag.
Bring to a boil over medium-high heat then reduce the heat to a simmer. Cover and simmer for 1 to 1½ hours. The beans should be tender but not mushy.
Remove the bay leaves and stir in the 1 14.5 oz. can stewed tomatoes. Add meat if using. Simmer for another 15-20 minutes.

Crockpot Cooking Instructions

Set the seasoning bag aside and soak the beans in a large bowl of water overnight. Drain the liquid.
Put beans in the crock of a 5 to 6-quart slow cooker. Add 5 cups water and the seasoning packet. Let the beans cook on HIGH 5-6 hours or until tender but not mushy. Add in the tomatoes and smoked sausage or smoked ham; continue to cook an additional 45 minutes to 1 hour. Check seasonings and serve.
Let the beans cook on high 5-6 hours or low for 6-8 hours or until tender but not mushy.
Add in the 1 14.5 oz. can stewed tomatoes and meat if using. Cook for another 30 minutes to an hour.
Taste and adjust seasonings to you liking before serving.

Notes

Feel free to use your favorite kinds of dry beans, just keep the total amount the same. Black beans would be a good option and so would chickpeas.
For a more Tex-Mex vibe, add chili powder to the seasoning mix instead of thyme and use Rotel instead of stewed tomatoes.
Adding meat is optional. If you happen to have some leftovers in the fridge, toss them in.

Nutrition

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