This vegetarian soup mix combines layers of pinto, black, and kidney beans with split peas and northern beans, creating a hearty, colorful blend. Aromatic spices infuse the soup with a warm, savory flavor. Beautifully packaged in Mason jars, it’s a nourishing, ready-to-cook gift. Just add tomatoes and water to enjoy a flavorful, homemade soup perfect for cozy, comforting meals.

Vegetarian 5-Bean Soup Mix

P. Allen Smith

Just add tomatoes and water to enjoy a flavorful, homemade soup perfect for cozy, comforting meals.

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Prep Time 1 hour hr

Cook Time 2 hours hrs

Total Time 3 hours hrs

Course Soup

Ingredients

  

• 1 lb pinto beans
• 1 lb split green peas
• 1 lb great northern beans
• 1 lb black beans
• 1 lb kidney beans
• 1 Tbsp black pepper
• 1 Tbsp paprika
• 1 Tbsp dry mustard
• 2 Tbsp dehydrated onion or 1 fresh onion, diced
• 2 Tbsp sea salt
• 2 Tbsp garlic powder
• 2 Tbsp dried oregano
• 1 tsp dried rosemary
• 8 bay leaves
• 4 vegetable bouillon cubes (or 6 cups broth)
• 1 14 oz can diced tomatoes

Instructions

 

• Rinse beans and place in large stockpot, cover in 1 inch of water. Bring to a boil over high heat, cover, remove from heat and let soak for one hour. Drain and rinse.
• Return beans to the pot and add in spice envelope, one 14-ounce can of diced tomatoes and 6 cups of water. 
• Bring to a boil, reduce heat and simmer for two hours until beans are tender and soup is thick. Remove bay leaves before serving.

Notes

This recipe was originally published on the HGTV website.

Photo by Vanessa Loring on Pexels.

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