Confetti Bean Soup Mix In A Jar

This confetti bean soup mix is a true pantry hero. It’s incredibly hearty and offers a fantastic way to transform various dry beans into a rich, flavorful soup with minimal fuss. This recipe is designed to create four quart jars of mix, which can later be turned into four comforting pots of soup. Enjoy it as is, or enhance it with any extra meat you might have on hand – it will be absolutely fabulous either way.

Equipment

• 4 Quart Jars (with lids and bands)
• 1 Canning Funnel (optional, for easy filling)
• 4 Blank Gift Tags (if preparing for gifts)

Ingredients

For the Mix (Yields 4 jars)

• 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 (or equivalent vegetarian bouillon)
• 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, for added savory depth)

To Make One Pot of Soup (using 1 jar of mix)

• 1 jar confetti bean soup mix
• 5 cups water (or chicken/vegetable broth for richer flavor)
• 1 14.5 oz. can stewed tomatoes (undrained)
• Optional additions: ½ to 1 cup diced ham or chicken, sliced smoked sausage, browned ground beef or venison (cooked and drained)

Instructions

Making The Confetti Bean Soup Mix

1. In a generously sized 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. Mix all the beans and legumes thoroughly to ensure an even distribution, creating that beautiful “confetti” appearance.
2. Carefully divide the combined bean mixture evenly among your 4 clean quart jars. A canning funnel is highly recommended here to prevent spills and ensure neat layering. Each jar should contain approximately 3 cups of the bean blend.
3. Next, prepare your individual seasoning packets. Get 4 small snack-sized zipper bags (or use small squares of parchment paper tied with twine). Into each bag, place 3 beef bouillon cubes.
4. To each of these individual seasoning bags, add ¼ cup dehydrated minced onion, 1 teaspoon dried thyme, ½ teaspoon cumin, ½ teaspoon ground black pepper, 2 bay leaves, ½ teaspoon garlic powder, 1½ teaspoons salt, and 1 Tablespoon celery flakes (if you are using them). Seal the seasoning bags tightly.
5. Place one sealed seasoning bag directly on top of the beans in each jar. Secure the lids firmly on all the jars. If you plan to give these as gifts, attach a blank gift tag to each jar and clearly write out the cooking instructions (provided below) for the recipient.
6. The completed bean soup mix jars can be stored in a cool, dark, and dry pantry for up to a year, making them a superb and convenient addition to your pantry staples.

Stovetop Cooking Instructions (Using One Jar of Mix)

1. Bean Preparation (Choose One Method):
   • Overnight Soak: First, remove the seasoning bag from the jar and set it aside. Place the beans in a large bowl, cover them with at least 3-4 inches of fresh water, and allow them to soak overnight (for 8-12 hours). After soaking, drain all the liquid thoroughly before proceeding to the next step.
   • Quick Soak: Alternatively, remove the seasoning bag and set it aside. Put the beans into a large pot with approximately 8 cups of fresh water. Bring the water to a rapid boil and let the beans boil vigorously for exactly 2 minutes. Turn off the heat, cover the pot tightly, and let the beans stand undisturbed for 1 hour. Once rested, drain the liquid completely.
2. Transfer the soaked and drained beans into a large, sturdy soup pot or Dutch oven. Add 5 cups of fresh water (or broth for a richer flavor) and the entire contents of the reserved seasoning bag.
3. Bring the mixture to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to a gentle simmer. Cover the pot and continue to simmer for 1 to 1½ hours, stirring occasionally, until the beans are tender but still retain their shape and are not mushy.
4. Carefully remove the two bay leaves from the soup and discard them. Stir in the entire 14.5 oz. can of stewed tomatoes (undrained). If you are incorporating any optional meat additions (such as diced ham, chicken, smoked sausage, or browned ground beef/venison), stir them in at this stage.
5. Continue to simmer the soup for an additional 15-20 minutes, allowing all the flavors to deepen and meld beautifully, and ensuring any added meat is heated through. Taste the soup and adjust the salt, pepper, or other seasonings to your personal preference before serving hot.

Slow Cooker (Crockpot) Cooking Instructions (Using One Jar of Mix)

1. Bean Preparation: For slow cooker preparation, it’s highly recommended to soak the beans first. Remove the seasoning bag from the jar and set it aside. Place the beans in a large bowl, cover with ample water, and allow them to soak overnight (for 8-12 hours). Drain the soaking liquid completely before starting the slow cooking process.
2. Transfer the soaked and drained beans into the crock of a 5 to 6-quart slow cooker. Add 5 cups of fresh water (or broth) and the entire contents of the reserved seasoning packet.
3. Cover the slow cooker and cook the beans on the HIGH setting for 5-6 hours, or on the LOW setting for 6-8 hours. The cooking time may vary depending on your specific slow cooker model and the age of your dry beans. Cook until the beans are thoroughly tender but not falling apart or mushy.
4. Once the beans have reached the desired tenderness, stir in the 1 14.5 oz. can of stewed tomatoes (undrained). If you are adding any meat (such as smoked sausage, smoked ham, browned ground beef, or venison), incorporate it into the soup at this point.
5. Continue cooking the soup for an additional 30 minutes to 1 hour on the same setting. This extra cooking time allows the flavors to fully meld and ensures that any added meat is heated through thoroughly.
6. Before serving, give the soup a taste and adjust the seasonings as needed. You might want to add a bit more salt or pepper depending on your preference. Serve warm and enjoy your effortlessly prepared slow-cooked bean soup!

Notes and Customization Tips

• Bean Selection: While our recipe calls for a specific mix of beans, feel free to use any of your favorite dry beans! The key is to keep the total amount of beans roughly the same. Black beans, chickpeas (garbanzo beans), kidney beans, or cannellini beans would all be excellent additions or substitutions, offering unique textures and flavors.
• Tex-Mex Twist: For a deliciously different flavor profile, transform this into a Tex-Mex bean soup. Simply replace the dried thyme in the seasoning mix with 1 teaspoon of chili powder. When it’s time to cook the soup, use a can of Rotel (diced tomatoes with green chilies) instead of plain stewed tomatoes to introduce a delightful kick.
• Protein Power-Up: Adding meat to this soup is entirely optional. It’s wonderfully satisfying on its own, but it’s also a fantastic way to use up leftovers or add extra protein. Cooked and shredded chicken, diced leftover ham, or browned ground turkey are all great options that will complement the bean flavors beautifully.