Soup Mixes Recipe

Rinse and Measure

Spread the dried legumes and barley on a clean tray or bowl. Rinse split peas, green lentils, red lentils, yellow split peas and barley under cold running water in a fine-mesh sieve until water runs clear to remove dust. Drain thoroughly.

Combine Dry Ingredients

In a large mixing bowl, combine the rinsed and drained legumes and barley with the instant mashed potato flakes, dried minced onion, dried parsley, thyme, granulated garlic, onion powder, crushed celery seed, black pepper and salt. Stir thoroughly so herbs and powders are evenly distributed.

Store the Mix

Transfer the combined dry mix to an airtight container or mason jar. Label with name and date. Stored in a cool, dark pantry, this mix will keep for 6–12 months.

Whisk together the vegetable bouillon powder, nutritional yeast, smoked paprika and turmeric in a small bowl. Place the seasoning in a small airtight jar and keep with your soup mix. This adds depth when you prepare the soup; use 2–3 tablespoons of this seasoning per pot of soup (see prepared soup directions).

Sauté Aromatics

In a 6-quart pot, heat 2 tablespoons olive oil over medium heat. Add the diced onion, carrots and celery. Cook, stirring occasionally, until onions are translucent and carrots begin to soften, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Add Mix and Toast (Optional)

Add 3 cups of the prepared Pantry Soup Mix to the pot and stir to coat with oil for 1–2 minutes. Toasting briefly helps develop flavor but is optional.

Add Liquids and Seasoning

Pour in 12 cups cold water and add the canned diced tomatoes (with their juices), bay leaves, and 2–3 tablespoons of the Savory Bouillon Seasoning (or 2 tablespoons extra vegetable bouillon powder if not using the seasoning mix). Stir to combine and bring to a gentle boil over high heat.

Simmer

Once boiling, reduce heat to low and skim any foam from the surface. Cover partially and simmer gently until legumes and barley are tender and soup has thickened, 35–45 minutes. Stir occasionally to prevent sticking; add up to 1–2 cups extra water if soup becomes too thick.

Finish and Adjust

Remove and discard bay leaves. Taste and adjust seasoning with salt and black pepper as needed. Stir in chopped fresh parsley just before serving. If you prefer a creamier texture, use an immersion blender to puree 1–2 cups of the soup and stir back in.

Serve or Store

Ladle hot soup into bowls, garnish with extra parsley or a drizzle of olive oil. Cool completely before refrigerating. Soup will keep 4–5 days in the refrigerator or can be frozen in portions for up to 3 months.

For a smaller batch, use 1 cup of Pantry Soup Mix, 2 tablespoons of Savory Bouillon Seasoning (or 1 tablespoon bouillon powder), 4 cups water, 1/2 cup diced carrots, 1/2 cup diced celery, 1/2 small diced onion, 1 garlic clove minced and 1/2 cup canned diced tomatoes. Sauté aromatics as above, add mix and water, bring to a simmer and cook 25–30 minutes until tender. Adjust seasoning and serve.