I used to be absolutely convinced that you couldn’t make a bowl of soup that could be anywhere near as satisfying as your typical meat-heavy meal. Silly, right?

I’m happy to report that I’ve learned the error of my ways. Not only can you make a bean soup recipe that’s packed full of protein and oh so satisfying, but it’s actually quite easy to do so as well and you can make it ahead of time!

This bean soup mix recipe is made completely from scratch with a great mix of ingredients that includes the 5 best variety of beans: pinto beans, split green beans, black beans, Great Northern beans, and kidney beans.

This is easily one of the best make-ahead homemade soup mixes that I’ve ever come across, and it’s even better enjoyed during the colder times of the year.

More Make-Ahead Soup Mix Recipes

Make-Ahead 5 Bean Soup Mix for a Quick, Soul-Satisfying Meal

Author: Anna Young
Prep Time: 5 minutes
Total Time: 5 minutes

Scale

1/3 cup pinto beans
1/3 cup split green peas
1/3 cup black beans
1/3 cup Great Northern beans
1/3 cup kidney beans
½ tsp smoked paprika
1 tsp paprika
2 tbsp dried onions
1 tsp garlic powder
1 tbsp dried parsley
1 bay leaf
1 vegetable bouillon cube

Layer the ingredients in the following order in a jar:

– pinto beans

– black beans

– Great Northern beans

– kidney beans

-split green beans

– garlic powder

– smoked paprika

– paprika

– dried parsley

– dried chopped onions

– bay leaf

– vegetable bouillon cube

Print the recipe tag on card stock and cut out.
Attach the tag to the jar.
Decorate the jar as you wish.

To make the soup:

Unwrap the bouillon cube.
Add the bouillon cube, remaining content of the jar, 2 diced carrots, 2 diced celery stalk, 1 (14 oz) can diced tomato and 6 cups of water into a large pot.
Bring to a boil over medium-high heat.
Reduce the heat.
Cover and simmer, until the beans are tender, about 90 minutes, adding more water as necessary.
Discard the bay leaf.
Season to taste and serve.