Recipes > Bean Soup Mix

Bean Soup Mix

This makes 6 "batches" of dry soup mix to use for gift giving - but be sure to save a batch or two for yourself!


6 gifts

Serving Size

1 cup prepared soup

Total Time




Bean Mix

1 pound navy beans

1 pound green split peas

1 pound black eyed peas

1 pound lentils

1 pound baby lima beans

1 pound red kidney beans

Spice Mix

2 tablespoons Garlic Salt

2 tablespoons Crushed Red Pepper

2 tablespoons Italian Seasoning Blend

6 Bay Leaves


To prepare bean mix:
Combine dry beans in a large bowl and mix. Divide into 6 equal parts, about 2 cups each, and place in air tight containers.

To prepare spice mix:
For each spice "package" combine 1 teaspoon EACH of garlic salt, crushed red pepper and Italian seasoning. Add 1 bay leaf to each package. Place each spice package in a small container or wrap in tightly woven cloth and tie securely.

Include this recipe with each batch:

Bean Soup Mix

Prep Time:  15 minutes,   Soak Time (for beans):  8 hours,   Cook Time:  3-1/2 hours (stovetop)

1 container dry bean mix
1 package spice mix
8 cups water
1 ham hock (about 8 to 12 ounces)
1 can (14.5 ounces) chopped tomatoes
1/2 cup chopped onion
1 tablespoon liquid smoke

Rinse beans. Place in a large bowl and cover with water to 2 inches above the beans. Cover and let stand 8 hours or overnight.

Drain beans.  Combine beans with 8 cups water and ham hock in a stock pot or Dutch oven. Bring to a boil over medium-high heat. Add spice mix, tomatoes, onion and liquid smoke. Cover. Reduce heat to medium-low and simmer 2 hours.

Remove lid and simmer an additional hour, or until beans are tender. Discard bay leaf. Remove ham hock; shred meat from bone. Return meat to soup. Serve hot.

Recipe note:  This can be made using a slow cooker.  Rehydrate beans as directed above.  Combine all ingredients in a slow cooker, and cook on high 5 to 6 hours, or low 8 to 10 hours.


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