Assembling Homemade Soup Mix in a Jar is smart way to stock the pantry for winter, an easy and nourishing meal is just minutes away. Today, I’m sharing three different soup mixes to meal-prep for enjoyment later . . Vegan Italian Bean & Lentil Soup, Black Bean Chili Starter, and Lemony Chicken Rice Noodle Soup.

Make one, or all – there is something to suit nearly every type diet including gluten-free, low-carb, vegetarian and more. Also, Homemade Soup Mix in a Jar is a great idea to give as an edible holiday gift or hostess gift– the colorful layers in the jar are the “wrapping” and then just tie up the homemade food gift with a pretty bow and the instructions.

You can purchase new 16-ounce glass canning jars to house this meal prep soup mix, or repurpose old glass containers. Just make sure the containers and lids have been washed well and dried. In a pinch, for the soup jar, you can substitute quart-sized, zip-top bags . . . you just won’t get that pretty, layered effect. Also, to note, these DIY Soup in a Jar Mixes, rely on various freeze-dried herb blends from Litehouse Foods including the Italian Herb Blend, Poultry Herb Blend and Guacamole Herb Blend. My local grocery store stocks them in both the produce department and on the spice aisle. These pantry staples add quick flavor to my meals and I appreciate the elimination of food waste (no more rotting fresh herbs in my fridge) and how the various herbs and spices in each blend are pre-portioned in the perfect ratio to remove the guesswork (and labor) of measuring out numerous of ingredients individually. However, if you do not have access to these herbs, I list out the spice-by-spice guesstimations in the recipes below.

Vegan Italian Bean & Lentil Soup: In this vegan soup mix, a medley of white beans, red lentils, green split peas and vegetable bouillon are the foundation for this hearty, meat-free soup with signature old-world flavor. To prepare from the mix, all that’s need is water and a can of petite-diced tomatoes. I use Litehouse Italian Herb Blend in the recipe and also list a substitute in the directions.

Black Bean & Quinoa Chili Starter (for Beef): This stick-to-your ribs soup mix features black beans, quinoa and freeze-dried veggies, not typically seen in beef chili . . . but, so welcomed to have a little extra plant power! When ready to make, brown lean ground beef and toss in a can of tomato sauce.  I used Litehouse Guacamole Herb Blend which is obviously NOT just for guacamole – it really adds so much delicious southwestern flavor to nearly any recipe. Again, if you can’t find this freeze-dried herb blend, I’m including swaps in the recipe card 

Lemony Chicken Noodle Soup (for Chicken): This comforting, classic soup in a jar is a family favorite and is friendly for gluten-free diets thanks to rice noodles. I buy the dry rice noodles that are bundled up into little “nests” but you can also break up long noodles to fit in the glass jars. I also add dried lemon peel, chicken bouillon and Litehouse Poultry Herb Blend loaded with homey flavor. To prepare, add chopped shredded chicken or leftover holiday turkey and a squeeze of lemon, if desired.

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Homade Soup in Jar Mixes - Three Variations

Prep Time

10 mins

 

Layer up in pretty jars for gift-giving, perfect for the holidays, hostess gifts, new-neighbor gifts, or just to stock your own pantry!

Course: entree soup, meal prep, Soup

Cuisine: American, Italian

Keyword: food gift, gluten free, jar food, soup, vegan

Ingredients

Vegan Italian Bean & Lentil Soup

• For Mix:
• 2 Tablespoons Litehouse Italian Herb Blend
  
  SPICE BLEND SUBSTITUTE: 1 Tbsp: dried onion flakes; 1 tsp each: basil, oregano, garlic powder; 1/2 tsp each: red pepper, marjoram, rosemary, sage
  
  
• 1/3 cup dry red lentils
• 1/3 cup dry split peas
• 1/3 cup dry white beans
• 1 vegetable bouillon cube
• Layer all these ingredients in a 13 to 16-ounce glass jar.
• Ingredients Added at Prep:
• 6 cups water
• 14- oz. can petite diced tomatoes

Black Bean & Quinoa Chili Starter (for Beef)

• 3/4 cup dry black beans
• ¼ cup dry quinoa
• 2.5- oz. dehydrated vegetables
• 2 tablespoons Guacamole Herb Blend
  
  
  
  SPICE BLEND SUBSTITUTE: 1 Tbsp: dried onion flakes; 1 tsp each: dried cilantro; red chili powder; granulated garlic, and ground cumin
  
  
• 2 teaspoons chili powder
• 1 beef bouillon cube
• Layer all these ingredients in a 13 to 16-ounce glass jar.
• Ingredients Added at Prep:
• ½ lb. lean ground beef
• 5 cups water
• 8- oz. can tomato sauce

Lemony Rice Noodle Soup (for Chicken)

• 4- oz. rice noodles approximately 2 “nests” or can use straight noodles and break up
• 2 tablespoons Poultry Herb Blend
  
  
  
  SPICE BLEND SUBSTITUTE:  1 Tbsp: dried onion flakes; 1 tsp each: dried thyme, granulated garlic; 1/2 tsp each: sage, marjoram, rosemary
  
  
• 1 teaspoon dried lemon peel store-bought on spice aisle or zested at home and dried overnight
• 1 chicken bouillon cube
• Layer all these ingredients in a 13 to 16-ounce glass jar.
• Ingredients Added at Prep:
• 4 to 6- oz shredded/cubed cooked chicken
• 4 cups water
• Optional: fresh juice of ½ lemon

Instructions

Vegan Italian Bean & Lentil Soup

1. To prepare Vegan Italian Bean & Lentil Soup: Remove wrapper on vegetable bouillon cube and add it, along with remaining contents of jar to soup pot. Pour in 6 cups of water and 14-ounce can of petite diced tomatoes (with juice) and bring to boil over high heat. Reduce heat to low and simmer for 90 minutes, or until beans are tender and soup is thickened. Add more water, if necessary, to achieve desired consistency. Serves 4.

2. Black Bean & Quinoa Chili Starter (for Beef)

3. To Prepare Black Bean Quinoa Chili: In soup pot, brown ½ pound of ground beef and drain excess liquid. Remove wrapper on beef bouillon cube and add it, plus all remaining ingredients in jar to soup pot. Pour in five cups of water and can of tomato sauce and bring to a boil over high heat, reduce heat to low, and simmer until the beans are tender and the soup is thick, about 90 minutes, adding more water as necessary to soften the beans and maintain desired. Serves 4.

Lemony Chicken Rice Noodle Soup

1. Remove noodle “nest” from jar and set aside. Remove wrapper on chicken bouillon cube it to pot, along with remaining contents of jar, and 4 cups of water. Bring to boil over high heat, reduce heat to low and simmer for 10 minutes. Add 4-ounces of shredded or cubed cooked chicken and dry rice noodle “nests” to soup and simmer for an additional 3 minutes, stirring to loosen noodles up. Serve with a lemon wedge, if desired. Serves 2.