20 Delightful Dry Soup in a Jar Creations

Zesty, convenient, and endlessly customizable—these dry soup in a jar creations are about to become your new go-to for quick, wholesome meals. Perfect for busy weeknights, cozy evenings, or thoughtful homemade gifts, each jar packs layers of flavor ready to bloom with just hot water or broth. Dive into our roundup and discover 20 delightful recipes that make mealtime both effortless and exciting!

Hearty Lentil and Vegetable Soup Mix

You know those days when you just need something warm and comforting? This hearty lentil and vegetable soup mix is my go-to for chilly evenings—it’s packed with flavor and comes together so easily.

Ingredients

– 1 tbsp extra virgin olive oil (my absolute favorite for soups)
– 1 medium yellow onion, diced (I like mine finely chopped for even distribution)
– 2 carrots, sliced into ¼-inch rounds (fresh carrots make all the difference)
– 2 celery stalks, chopped (don’t skip these—they add such great texture)
– 3 cloves garlic, minced (freshly minced garlic gives the best flavor)
– 1 cup brown lentils, rinsed (rinsing removes any debris)
– 6 cups vegetable broth (I prefer low-sodium so I can control the salt)
– 1 tsp dried thyme (crush it between your fingers to release more aroma)
– ½ tsp black pepper (freshly ground if you have it)
– 1 bay leaf (remove this before serving—it’s not for eating!)
– 2 cups fresh spinach (I love how it wilts down at the end)

Instructions

1. Heat 1 tbsp extra virgin olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 diced yellow onion and cook for 4 minutes, stirring occasionally, until translucent.
3. Add 2 sliced carrots and 2 chopped celery stalks, cooking for 5 minutes until slightly softened.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant (tip: don’t let the garlic burn!).
5. Pour in 1 cup rinsed brown lentils and 6 cups vegetable broth, stirring to combine.
6. Add 1 tsp dried thyme, ½ tsp black pepper, and 1 bay leaf to the pot.
7. Bring the soup to a boil over high heat, which should take about 3-4 minutes.
8. Reduce heat to low, cover the pot, and simmer for 35 minutes until lentils are tender (tip: check at 30 minutes—lentils should be soft but not mushy).
9. Remove the bay leaf using tongs or a spoon.
10. Stir in 2 cups fresh spinach and cook for 2 minutes until wilted (tip: the residual heat will wilt the spinach perfectly).

Zesty and satisfying, this soup develops incredible depth as the lentils break down slightly. The spinach adds a fresh pop of green that makes it look as good as it tastes. Try serving it with crusty bread for dipping—you’ll want to soak up every last bit!

Herbed Chicken Noodle Soup Kit

Sometimes you just need that classic comfort in a hurry, and this herbed chicken noodle soup kit makes it so easy. You’ll have a cozy bowl ready faster than you can say “chicken noodle”—perfect for busy weeknights or when someone’s feeling under the weather.

Ingredients

– 1 tablespoon extra virgin olive oil (my go-to for that fruity base note)
– 1 cup diced yellow onion (I like them finely chopped so they melt into the broth)
– 2 cloves garlic, minced (fresh is best here for that punchy aroma)
– 6 cups chicken broth (I use low-sodium so you can control the salt)
– 1 pound boneless, skinless chicken breasts (thawed if frozen—they cook more evenly)
– 2 cups wide egg noodles (the thick ones hold up beautifully)
– 1 teaspoon dried thyme (rubbed between your fingers to wake up the oils)
– 1/2 teaspoon dried rosemary (crushed lightly for more fragrance)
– 1/2 cup chopped fresh parsley (saved for the end—it keeps that bright green color)
– 1/2 teaspoon black pepper (freshly ground adds a nice kick)

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat until it shimmers.
2. Add 1 cup diced onion and cook for 4 minutes, stirring occasionally, until translucent.
3. Stir in 2 cloves minced garlic and cook for 1 minute exactly—you’ll smell it fragrant but not browned.
4. Pour in 6 cups chicken broth and bring to a boil over high heat.
5. Add 1 pound chicken breasts, reduce heat to low, cover, and simmer for 15 minutes until internal temperature reaches 165°F.
6. Remove chicken with tongs and let rest on a cutting board for 5 minutes before shredding with two forks.
7. Tip: Shredding against the grain gives you tender, bite-sized pieces.
8. Return shredded chicken to the pot along with 2 cups egg noodles, 1 teaspoon thyme, and 1/2 teaspoon rosemary.
9. Simmer uncovered for 8 minutes, stirring once halfway, until noodles are al dente.
10. Tip: Don’t overcook the noodles—they’ll soften more as the soup sits.
11. Turn off heat and stir in 1/2 cup fresh parsley and 1/2 teaspoon black pepper.
12. Tip: Let the soup stand for 2 minutes off heat so the herbs infuse without wilting completely.

What you get is a broth that’s deeply savory with those herby notes shining through, while the chicken stays juicy and the noodles have just the right chew. Try topping it with a sprinkle of grated Parmesan or serving it with crusty bread for dipping—it’s the kind of meal that feels like a warm hug in a bowl.

Spicy Black Bean Tortilla Soup

Kick off your cozy season with this soul-warming spicy black bean tortilla soup that comes together faster than you can say “seconds, please!” It’s the perfect bowl of comfort for those chilly evenings when you want something hearty but don’t feel like spending hours in the kitchen. You’ll love how the flavors deepen as it simmers, making it even better the next day.

Ingredients

– 2 tablespoons olive oil (I always use extra virgin for that fruity kick)
– 1 medium yellow onion, diced (I find yellow onions have the perfect balance of sweet and savory)
– 3 cloves garlic, minced (fresh is best here – that jarred stuff just doesn’t compare)
– 1 jalapeño, seeded and minced (leave some seeds if you like extra heat like I do)
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1 can (15 oz) black beans, rinsed and drained (I prefer low-sodium so I can control the salt)
– 1 can (14.5 oz) diced tomatoes with juices
– 4 cups vegetable broth
– 1 cup frozen corn
– 1 teaspoon salt
– ½ teaspoon black pepper
– 6 corn tortillas, cut into strips
– ½ cup fresh cilantro, chopped
– 1 lime, cut into wedges
– ½ cup shredded Monterey Jack cheese
– ¼ cup sour cream

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2. Add diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in minced garlic and minced jalapeño, cooking for 1 minute until fragrant but not browned.
4. Sprinkle in 1 tablespoon chili powder and 1 teaspoon ground cumin, toasting for 30 seconds to awaken the spices.
5. Pour in 1 can black beans, 1 can diced tomatoes with juices, and 4 cups vegetable broth, stirring to combine.
6. Bring the soup to a boil, then reduce heat to maintain a gentle simmer.
7. Stir in 1 cup frozen corn, 1 teaspoon salt, and ½ teaspoon black pepper.
8. Simmer uncovered for 20 minutes, stirring occasionally, to allow flavors to meld.
9. While soup simmers, cut 6 corn tortillas into ¼-inch wide strips.
10. Heat a separate skillet over medium-high heat and toast tortilla strips for 2-3 minutes per side until crisp and lightly browned.
11. Chop ½ cup fresh cilantro and cut 1 lime into wedges for serving.
12. Ladle hot soup into bowls and top with toasted tortilla strips, shredded Monterey Jack cheese, fresh cilantro, and a dollop of sour cream.
13. Serve immediately with lime wedges for squeezing over the top.

Perfectly balanced between spicy and comforting, this soup delivers a wonderful texture contrast with the creamy beans against the crisp tortilla strips. The Monterey Jack cheese melts beautifully into the broth, creating little pockets of creamy richness in every spoonful. Try serving it with extra lime wedges for squeezing – that bright acidity really makes all the flavors pop!

Classic Minestrone Jar Recipe

Hearty and comforting, this classic minestrone in a jar is perfect for busy days when you want something homemade but don’t have hours to spare. You’ll love how the flavors meld together as it sits, making it even better the next day. It’s basically a hug in a jar that you can grab whenever hunger strikes.

Ingredients

– 1 cup dried ditalini pasta (I like the small tube shape for perfect soup bites)
– 1/2 cup dried kidney beans (soaked overnight for that creamy texture)
– 1/4 cup extra virgin olive oil (my go-to for that fruity flavor)
– 1 medium yellow onion, diced (sweet onions work great here)
– 2 carrots, peeled and chopped into 1/2-inch pieces
– 2 celery stalks, chopped (don’t skip these—they add such fresh flavor)
– 3 garlic cloves, minced (fresh is always better than jarred)
– 1 (14.5 oz) can diced tomatoes with their juice
– 4 cups vegetable broth (low-sodium lets you control the salt)
– 1 tsp dried oregano (crush it between your fingers to wake up the oils)
– 1 bay leaf (remove it before serving—it’s just for flavor)
– 1 cup chopped fresh spinach (adds such vibrant color)
– 1/2 tsp black pepper (freshly ground if you have it)
– 1 tsp salt (add more at the end if needed)

Instructions

1. Heat 1/4 cup olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add diced onion, carrots, and celery to the pot.
3. Cook vegetables for 8 minutes, stirring occasionally, until onions turn translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Pour in diced tomatoes with their juice and vegetable broth.
6. Add soaked kidney beans, dried oregano, bay leaf, salt, and black pepper.
7. Bring soup to a boil over high heat, then reduce to a simmer.
8. Cover pot and simmer for 45 minutes until beans are tender.
9. Add dried ditalini pasta to the simmering soup.
10. Cook uncovered for 10 minutes, stirring occasionally to prevent sticking.
11. Test pasta for doneness—it should be al dente but fully cooked.
12. Remove pot from heat and discard the bay leaf.
13. Stir in fresh spinach and let it wilt for 2 minutes in the hot soup.
14. Ladle hot minestrone into clean mason jars, leaving 1 inch of headspace.
15. Seal jars tightly and let them cool to room temperature for 1 hour.
16. Refrigerate jars for up to 5 days or freeze for 3 months.

Zesty and satisfying, this minestrone develops richer flavors as it sits in the jar, with the pasta absorbing the tomato-herb broth beautifully. The beans stay firm but creamy while the vegetables keep just enough bite. Try serving it with a sprinkle of Parmesan and crusty bread for dipping—perfect for lunch at your desk or a quick dinner when time’s tight.

Creamy Potato and Leek Soup Mix

Even on the busiest weeknights, you deserve a comforting bowl of soup that feels like a warm hug. This creamy potato and leek soup mix comes together so easily, you’ll have a cozy dinner ready before you know it. It’s the perfect way to use up those potatoes sitting in your pantry.

Ingredients

• 2 tablespoons unsalted butter (I always use unsalted so I can control the saltiness)
• 2 large leeks, white and light green parts only, thoroughly washed and sliced (they love to hide dirt between their layers!)
• 3 medium Yukon Gold potatoes, peeled and diced into 1-inch cubes (their creamy texture is perfect for soup)
• 4 cups chicken broth (homemade if you have it, but store-bought works great too)
• 1 cup heavy cream (this is what makes it luxuriously creamy)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh chives for garnish

Instructions

1. Melt the 2 tablespoons of unsalted butter in a large pot over medium heat.
2. Add the sliced leeks and cook for 8-10 minutes, stirring occasionally, until they become soft and translucent but not browned.
3. Tip: Don’t rush cooking the leeks—letting them soften slowly builds a wonderful sweet flavor base.
4. Add the diced potatoes to the pot with the leeks.
5. Pour in the 4 cups of chicken broth, making sure the potatoes are fully submerged.
6. Bring the mixture to a boil over high heat, then reduce to a simmer.
7. Cover the pot and simmer for 20 minutes, or until the potatoes are completely tender when pierced with a fork.
8. Tip: Test a potato piece at 15 minutes—if it crumbles easily, it’s ready for blending.
9. Remove the pot from heat and carefully blend the soup until completely smooth using an immersion blender.
10. Stir in the 1 cup of heavy cream until fully incorporated.
11. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, stirring to combine.
12. Tip: Always taste and adjust seasoning after adding the cream, as it can mute flavors.
13. Ladle the hot soup into bowls and garnish with the 2 tablespoons of chopped fresh chives.

You’ll love how velvety smooth this soup turns out, with the gentle onion flavor from the leeks shining through. The potatoes create such a satisfying creamy texture without needing any thickeners. Try topping it with crispy bacon bits or serving it with crusty bread for dipping—it makes the perfect cozy meal.

Curried Pumpkin and Lentil Soup

Finally, there’s nothing like a warm bowl of soup when the weather turns crisp. This curried pumpkin and lentil soup is my go-to comfort food that comes together in under an hour. You’re going to love how the spices mellow into something truly special.

Ingredients

– 2 tablespoons extra virgin olive oil (my favorite for sautéing)
– 1 medium yellow onion, diced (I like mine finely chopped for even cooking)
– 3 garlic cloves, minced (fresh is always best here)
– 1 tablespoon fresh ginger, grated (keep the peel on while grating – it’s easier!)
– 2 tablespoons curry powder (I use mild, but spicy works too)
– 1 teaspoon ground cumin (toasted cumin seeds are even better if you have them)
– 4 cups vegetable broth (low-sodium lets you control the salt)
– 1 (15-ounce) can pumpkin puree (not pumpkin pie filling!)
– 1 cup red lentils, rinsed (they cook faster than other varieties)
– 1 (13.5-ounce) can coconut milk (full-fat for creaminess)
– 1 tablespoon maple syrup (just a touch to balance the spices)
– 1 teaspoon salt (add more at the end if needed)

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add diced onion and cook for 6-8 minutes, stirring occasionally, until translucent and softened.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add 2 tablespoons curry powder and 1 teaspoon cumin, toasting for 30 seconds to release their oils.
5. Pour in 4 cups vegetable broth, scraping any browned bits from the bottom of the pot.
6. Whisk in 1 can pumpkin puree until completely smooth and incorporated.
7. Add 1 cup rinsed red lentils and 1 teaspoon salt, stirring to combine.
8. Bring soup to a boil, then reduce heat to maintain a gentle simmer.
9. Cover and cook for 20 minutes, stirring halfway through, until lentils are tender.
10. Stir in 1 can coconut milk and 1 tablespoon maple syrup until fully combined.
11. Simmer uncovered for 5 more minutes to let flavors meld together.

Nothing beats the velvety texture of this soup with the subtle heat from the curry. The lentils add just enough heartiness without making it heavy. Try swirling in a dollop of yogurt or serving with crusty bread for dipping – it’s perfect for those chilly evenings when you need something comforting.

Tuscan White Bean Soup Jar

Oh my gosh, you’re going to love how easy this Tuscan White Bean Soup Jar comes together—it’s basically a cozy hug in a jar that you can grab whenever you need a quick, wholesome meal. Perfect for busy weeknights or when you just don’t feel like cooking from scratch, this jar packs all the comforting flavors of Tuscany into one convenient package. Let’s get those jars ready!

Ingredients

• 1 cup dried cannellini beans (I always soak these overnight—it makes them so creamy)
• 2 tbsp extra virgin olive oil (my go-to for that rich, fruity flavor)
• 1 medium yellow onion, finely chopped (sweet onions work great here)
• 2 cloves garlic, minced (fresh is best for that punchy aroma)
• 4 cups vegetable broth (low-sodium lets you control the salt)
• 1 tsp dried rosemary (crush it between your fingers to wake up the oils)
• 1/2 tsp red pepper flakes (adjust if you like it spicy—I do!)
• Salt to taste (I start with 1/2 tsp and adjust later)
• Fresh parsley for garnish (a handful chopped fine adds a bright finish)

Instructions

1. Rinse the dried cannellini beans under cold water in a colander to remove any debris.
2. Transfer the beans to a large bowl and cover with 3 inches of cold water; soak for at least 8 hours or overnight. Tip: Soaking reduces cooking time and makes the beans easier to digest.
3. Drain the soaked beans and set them aside.
4. Heat the extra virgin olive oil in a large pot over medium heat until it shimmers, about 1 minute.
5. Add the finely chopped onion and sauté for 5–7 minutes, stirring occasionally, until translucent and soft.
6. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
7. Pour in the vegetable broth and add the drained beans, dried rosemary, and red pepper flakes.
8. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer uncovered for 45–60 minutes. Tip: Simmer gently—a rolling boil can break the beans apart.
9. Check the beans for tenderness by pressing one between your fingers; they should mash easily.
10. Season with salt, starting with 1/2 tsp, and simmer for 5 more minutes to let the flavors meld. Tip: Taste and adjust salt at the end to avoid over-salting as the broth reduces.
11. Ladle the hot soup into clean, dry jars, leaving 1 inch of headspace, and seal tightly.
12. Let the jars cool to room temperature before storing in the refrigerator for up to 5 days.

Ladle this soup into bowls and top with fresh parsley for a vibrant touch. The beans turn wonderfully creamy, while the rosemary and red pepper flakes give it an earthy, slightly spicy kick that’s just so satisfying. Try serving it with a crusty bread for dipping, or stir in a handful of spinach right before eating to add some greens—it’s versatile like that!

Savory Wild Mushroom Barley Soup

Even on the chilliest fall days, nothing warms you up quite like a big bowl of this soup. It’s the kind of meal that makes your kitchen smell incredible and fills you with that cozy, satisfied feeling. You’ll love how the earthy mushrooms and chewy barley come together.

Ingredients

– 2 tbsp extra virgin olive oil (my go-to for that rich, fruity base flavor)
– 1 large yellow onion, diced (I like a medium dice so they soften nicely)
– 2 cloves garlic, minced (fresh is best for that punchy aroma)
– 8 oz mixed wild mushrooms, sliced (cremini work great if wild are hard to find)
– 1 cup pearled barley (rinsed well to remove any dust)
– 6 cups vegetable broth (low-sodium lets you control the salt)
– 1 tsp dried thyme (rubbed between your fingers to wake up the oils)
– 1 bay leaf (don’t forget to fish it out later!)
– 1/2 cup heavy cream (for that velvety finish)
– Salt and freshly ground black pepper (I’m generous with the pepper)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and soft.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they’ve released their liquid and started to brown.
5. Tip: Don’t crowd the mushrooms—cook them in batches if your pot is small for the best browning.
6. Pour in the rinsed barley and stir to coat it in the oil and vegetable mixture.
7. Add the vegetable broth, dried thyme, and bay leaf, then bring to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 45 minutes until the barley is tender.
9. Tip: Keep the lid on to prevent too much evaporation—the barley needs that liquid to plump up.
10. Remove the pot from the heat and take out the bay leaf.
11. Stir in the heavy cream until fully incorporated.
12. Season with salt and black pepper, starting with 1/2 tsp salt and 1/4 tsp pepper, then adjust.
13. Tip: Taste and season at the end since the broth reduces and concentrates.
14. Ladle the soup into bowls and let it sit for 5 minutes to thicken slightly.
Velvety and rich, this soup has a wonderful chew from the barley and deep umami from the mushrooms. Try topping it with a sprinkle of fresh parsley or a drizzle of truffle oil for an extra layer of flavor. It’s even better the next day when the flavors have really melded together.

Zesty Tomato Basil Soup Package

Warm, comforting, and bursting with fresh flavor—this zesty tomato basil soup package is exactly what you need when you want something homemade but don’t have hours to spend in the kitchen. You’ll love how the bright tomatoes and fragrant basil come together in just about 30 minutes. It’s the kind of easy, satisfying meal that feels like a hug in a bowl.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for that rich, fruity base)
• 1 medium yellow onion, finely chopped (I like it sweet and soft)
• 3 cloves garlic, minced (fresh is best for that punchy kick)
• 1 (28-ounce) can crushed tomatoes (go for the good stuff—it makes a difference)
• 2 cups vegetable broth (low-sodium lets you control the salt)
• 1/2 cup heavy cream (room temp blends in smoothly)
• 1/4 cup fresh basil leaves, chopped (don’t skip the fresh—it’s a game-changer)
• 1 teaspoon sugar (just a pinch to balance the tomatoes’ acidity)
• 1/2 teaspoon red pepper flakes (adjust if you like more or less heat)
• Salt and black pepper (I start with 1/2 tsp salt and 1/4 tsp pepper)

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add 1 finely chopped yellow onion and cook, stirring often, until translucent and soft, about 5–7 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant—be careful not to let it brown.
4. Pour in the 28-ounce can of crushed tomatoes and 2 cups of vegetable broth, scraping the bottom of the pot to lift any browned bits.
5. Add 1 teaspoon sugar, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes, stirring occasionally.
7. Slowly stir in 1/2 cup of room temperature heavy cream until fully incorporated—this prevents curdling.
8. Remove the pot from the heat and stir in 1/4 cup of chopped fresh basil leaves.
9. Let the soup sit for 2 minutes off the heat to let the flavors meld together.

Just ladle this soup into bowls and enjoy its velvety texture and tangy-sweet tomato flavor with a hint of spice. I love serving it with a grilled cheese sandwich for dipping, or you can swirl in a dollop of pesto for an extra herby kick. It’s cozy, vibrant, and totally worth making again tomorrow.

Gourmet Split Pea and Ham Soup

Hearty and comforting, this split pea soup is exactly what you need when the weather turns chilly. It’s one of those dishes that fills your kitchen with the most amazing aroma while it simmers away. You’ll love how the ham adds that perfect salty depth to the creamy peas.

Ingredients

• 1 lb dried green split peas (I always give them a quick rinse to remove any dust)
• 1 lb smoked ham hock (this gives the best flavor, trust me)
• 1 large yellow onion, diced (sweet onions work great here)
• 2 carrots, chopped into half-inch pieces
• 2 celery stalks, sliced (don’t skip these – they add wonderful texture)
• 2 cloves garlic, minced (fresh is always better than jarred)
• 8 cups chicken broth (low-sodium lets you control the salt level)
• 2 tbsp olive oil (extra virgin is my go-to for sautéing)
• 1 bay leaf (remove it before serving – it’s done its job)
• 1 tsp dried thyme (rubbed between your fingers to release the oils)

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion, chopped carrots, and sliced celery to the pot.
3. Sauté vegetables for 6-8 minutes until the onions become translucent and slightly softened.
4. Stir in minced garlic and cook for exactly 1 minute until fragrant but not browned.
5. Add the rinsed split peas, smoked ham hock, and 8 cups of chicken broth to the pot.
6. Stir in 1 teaspoon of dried thyme and add the bay leaf.
7. Bring the soup to a rolling boil over high heat, then immediately reduce to a gentle simmer.
8. Partially cover the pot with the lid slightly ajar to allow steam to escape.
9. Simmer for 90 minutes, stirring occasionally to prevent sticking on the bottom.
10. Remove the ham hock from the soup and let it cool until safe to handle, about 10 minutes.
11. Discard the bay leaf from the soup pot.
12. Shred the meat from the ham hock, discarding the bone and any excess fat.
13. Return the shredded ham to the soup and stir to combine.
14. Season with salt and pepper, starting with 1/2 teaspoon of each and adjusting as needed.
15. Simmer for an additional 15 minutes to allow the flavors to meld together.

Every spoonful delivers that perfect creamy texture with little bursts of carrot sweetness. The shredded ham adds wonderful savory bites throughout. Try serving it with crusty bread for dipping – it’s absolutely heavenly when you get that bread soaked in the rich broth.

Smoky Southwest Chili Mix

Picture this: you’re craving something hearty with just the right kick of smoke and spice. This smoky southwest chili mix is your answer—it comes together quickly and fills your kitchen with the most incredible aroma.

Ingredients

• 1 lb ground beef (I like 85/15 for the perfect fat balance)
• 1 yellow onion, diced (a sharp knife makes this so much faster)
• 2 cloves garlic, minced (fresh is always better than jarred here)
• 1 tbsp olive oil (extra virgin is my go-to for that fruity note)
• 2 tbsp chili powder (the smoky kind really makes this dish)
• 1 tsp cumin (toasted whole seeds ground fresh if you have time)
• 1/2 tsp smoked paprika (this is the secret to that deep smoke flavor)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes with green chilies
• 2 cups beef broth (low sodium lets you control the salt)
• 1/2 tsp salt (I always start with this and adjust at the end)

Instructions

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Add 1 diced yellow onion and cook until translucent and slightly golden, 5-7 minutes, stirring occasionally with a wooden spoon.
3. Add 2 minced garlic cloves and cook for exactly 1 minute until fragrant but not browned.
4. Push vegetables to one side and add 1 lb ground beef, breaking it up with your spoon until no pink remains, about 6-8 minutes.
5. Sprinkle 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt directly over the meat and stir to coat everything evenly.
6. Pour in 1 can drained kidney beans, 1 can diced tomatoes with green chilies, and 2 cups beef broth, scraping the bottom to release any browned bits.
7. Bring the chili to a boil, then immediately reduce heat to low and simmer uncovered for 25 minutes, stirring every 8-10 minutes to prevent sticking.
8. After 25 minutes, check that the chili has thickened slightly and the flavors have melded together.
9. Remove from heat and let stand for 5 minutes before serving to allow the flavors to settle.

Expect a thick, hearty texture with beans that hold their shape beautifully. That smoky paprika and chili powder create this warm, complex flavor that just wraps around you. I love serving mine over cornbread or with a big handful of tortilla chips for dipping right in the bowl.

Golden Corn Chowder Blend

Mmm, there’s something so comforting about a warm bowl of corn chowder when the weather starts to turn crisp. You’ll love how this golden blend comes together with minimal effort but delivers maximum cozy flavor. It’s the perfect meal to curl up with on a lazy afternoon.

Ingredients

– 4 slices thick-cut bacon, chopped (I love the smoky flavor this adds)
– 1 large yellow onion, diced (sweet onions work beautifully here)
– 2 cloves garlic, minced (fresh is always best for that bright punch)
– 4 cups frozen corn kernels (no need to thaw – they cook up perfectly)
– 2 medium Yukon gold potatoes, peeled and diced into ½-inch cubes
– 4 cups chicken broth (homemade if you have it, but store-bought works great)
– 1 cup heavy cream (this makes it extra luxurious)
– 2 tablespoons unsalted butter (I always use unsalted to control the seasoning)
– 1 teaspoon fresh thyme leaves
– ½ teaspoon smoked paprika
– Salt and freshly ground black pepper

Instructions

1. Place a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the chopped bacon and cook for 6-8 minutes until crisp and browned, stirring occasionally.
3. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the bacon drippings in the pot.
4. Add the diced onion to the bacon drippings and cook for 5 minutes until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant – don’t let it brown.
6. Add the frozen corn kernels and diced potatoes to the pot.
7. Pour in the chicken broth and bring to a boil over high heat.
8. Reduce heat to medium-low, cover, and simmer for 15 minutes until potatoes are fork-tender.
9. Transfer 2 cups of the soup mixture to a blender and blend until smooth (tip: leave the blender lid slightly ajar to allow steam to escape).
10. Return the blended mixture to the pot and stir to combine.
11. Pour in the heavy cream and add the butter, stirring until the butter melts completely.
12. Stir in the fresh thyme leaves and smoked paprika.
13. Season with salt and freshly ground black pepper to your preference.
14. Simmer for 5 more minutes to let the flavors meld together, stirring occasionally.
15. Ladle the chowder into bowls and top with the reserved crispy bacon.

A velvety texture with sweet corn notes shining through the creamy base makes this chowder truly special. The crispy bacon topping adds wonderful crunch against the smooth soup. Try serving it in hollowed-out bread bowls for the ultimate cozy meal experience.

Rustic French Onion Soup Mix

Remember those chilly evenings when you just want something warm and comforting? Rustic French onion soup mix is your secret weapon for creating that cozy bistro classic at home. You’ll love how these simple ingredients transform into something truly special.

Ingredients

– 3 large yellow onions, thinly sliced (I find they caramelize better than white onions)
– 2 tablespoons unsalted butter (it gives a richer flavor than oil alone)
– 1 tablespoon olive oil
– 4 cups beef broth (homemade if you have it, but store-bought works great too)
– 1 teaspoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1 bay leaf
– 1 teaspoon granulated sugar (this little trick helps with caramelization)
– 4 thick slices of French bread
– 1 cup shredded Gruyère cheese (it melts so beautifully)

Instructions

1. Heat the butter and olive oil together in a large Dutch oven over medium heat until the butter melts completely.
2. Add the thinly sliced onions and cook for 10 minutes, stirring occasionally with a wooden spoon.
3. Sprinkle the sugar over the onions and continue cooking for 30-35 minutes, stirring every 5 minutes, until the onions turn deep golden brown. Tip: Don’t rush this step—proper caramelization is key to developing that rich flavor.
4. Pour in the beef broth and add the Worcestershire sauce, dried thyme, and bay leaf.
5. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes.
6. While the soup simmers, preheat your oven’s broiler to 450°F and place the French bread slices on a baking sheet.
7. Toast the bread under the broiler for 2-3 minutes per side until golden and crisp. Tip: Watch closely—broilers can burn things quickly!
8. Remove the bay leaf from the soup and discard it.
9. Ladle the hot soup into four oven-safe bowls placed on a baking sheet.
10. Float one toasted bread slice on top of each bowl of soup.
11. Sprinkle ¼ cup of shredded Gruyère cheese evenly over each bread slice.
12. Place the bowls under the broiler for 3-4 minutes until the cheese is bubbly and lightly browned. Tip: Use oven mitts—those bowls get hot!

Finally, that melty cheese crust gives way to sweet, deeply caramelized onions swimming in rich broth. The toasted bread soaks up all the wonderful flavors while keeping its structure. Try serving it with a crisp green salad for the perfect cozy meal that feels straight from a French countryside kitchen.

Warm Moroccan Couscous Soup

Nothing beats a cozy bowl of soup when the weather starts to cool down. You’re going to love this Moroccan-inspired couscous soup that’s both comforting and packed with flavor. It comes together in about 30 minutes, making it perfect for busy weeknights.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for better flavor)
• 1 medium yellow onion, diced (I like mine finely chopped for even cooking)
• 2 carrots, peeled and sliced into thin rounds
• 2 celery stalks, chopped
• 3 garlic cloves, minced (fresh is always best here)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 6 cups vegetable broth
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup couscous
• 1/4 cup fresh parsley, chopped
• 1 lemon, cut into wedges for serving

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, sliced carrots, and chopped celery to the pot.
3. Sauté vegetables for 6-8 minutes, stirring occasionally, until onions are translucent and carrots have softened slightly.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Sprinkle in 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon cinnamon.
6. Stir spices with vegetables for 30 seconds to toast them, which really brings out their flavor.
7. Pour in 6 cups vegetable broth and bring to a boil.
8. Reduce heat to medium-low and simmer for 10 minutes until carrots are tender.
9. Add drained chickpeas and 1 cup couscous to the pot.
10. Turn off the heat, cover the pot, and let sit for 5 minutes so the couscous can absorb the liquid.
11. Stir in chopped parsley just before serving.

But the real magic happens when you squeeze fresh lemon over each bowl. The fluffy couscous soaks up all those warm spices while the chickpeas add heartiness. Try topping it with a dollop of Greek yogurt for extra creaminess, or serve with warm pita bread for dipping.

Rich Italian Wedding Soup Jar

Gosh, you know those days when you want something comforting but don’t have time to cook? This Italian wedding soup jar is your new best friend—just add hot water and you’ve got a complete meal in minutes. Seriously, it’s the ultimate pantry lifesaver for busy weeknights.

Ingredients

– ¼ cup acini di pepe pasta (those tiny pasta pearls hold up perfectly in jars)
– 2 tablespoons grated Parmesan cheese (I always use the good stuff—it makes a difference)
– 1 tablespoon dried minced onion (so much easier than chopping fresh)
– 1 teaspoon chicken bouillon powder (this is my secret flavor booster)
– ½ teaspoon dried oregano (crush it between your fingers to release the oils)
– ¼ teaspoon garlic powder
– 1 tablespoon freeze-dried carrots (they rehydrate beautifully)
– 1 tablespoon chopped freeze-dried spinach (trust me, it works better than fresh here)
– ½ teaspoon lemon zest (just a hint brightens everything up)
– ¼ teaspoon red pepper flakes (optional, but I always add them for a little kick)

Instructions

1. Combine all dry ingredients in a 16-ounce mason jar, layering them attractively if you’re gifting these.
2. Seal the jar tightly with the lid to keep everything fresh and protected from moisture.
3. Store your soup jar in a cool, dry place for up to 3 months—they make great emergency meals.
4. When ready to eat, remove the lid and pour 1½ cups of boiling water directly into the jar.
5. Stir immediately with a spoon to ensure all ingredients are submerged and hydrated.
6. Let the soup sit for exactly 8 minutes—this gives the pasta time to cook through properly.
7. Stir again to distribute the melted Parmesan and check that the pasta is tender.
8. Taste and add a pinch of salt if needed, though the bouillon usually provides enough seasoning.

Seriously, the texture is incredible—the tiny pasta stays perfectly al dente while the vegetables plump up just right. That rich, savory broth with the hint of lemon makes this taste like it simmered for hours. I love taking these jars to work or packing them for road trips—just find hot water and dinner is served!

Comforting Potato Corn Chowder

Gosh, there’s nothing quite like a warm bowl of potato corn chowder when you need a little comfort. It’s creamy, hearty, and just the thing to cozy up with on a chilly day. You’re going to love how simple this is to throw together.

Ingredients

– 4 slices thick-cut bacon, chopped (I love the smoky flavor this adds)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced (fresh is always better here)
– 4 medium russet potatoes, peeled and cubed into 1-inch pieces
– 4 cups chicken broth
– 2 cups frozen corn
– 1 cup heavy cream
– 2 tbsp butter
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/4 cup chopped fresh parsley

Instructions

1. Place a large pot or Dutch oven over medium heat.
2. Add chopped bacon and cook for 6-8 minutes until crispy, stirring occasionally.
3. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
4. Leave about 2 tablespoons of bacon fat in the pot—this adds incredible flavor.
5. Add diced onion to the pot and cook for 4-5 minutes until softened.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add cubed potatoes and chicken broth to the pot.
8. Bring to a boil, then reduce heat to maintain a simmer.
9. Cover and simmer for 15 minutes until potatoes are fork-tender.
10. Stir in frozen corn and cook for 3 minutes until heated through.
11. Use a potato masher to gently mash about half the potatoes—this creates the perfect chowder texture.
12. Stir in heavy cream, butter, smoked paprika, and black pepper.
13. Heat through for 2-3 minutes without boiling.
14. Stir in most of the cooked bacon and fresh parsley, reserving some for garnish.

Every spoonful of this chowder delivers creamy potato goodness with sweet corn pops and that wonderful smoky bacon flavor. It’s fantastic with crusty bread for dipping, or try topping it with shredded cheddar cheese for an extra indulgent twist.

Vibrant Thai Coconut Curry Soup

Ever have one of those days where you just need a big, comforting bowl of something warm and full of flavor? This vibrant Thai coconut curry soup is my go-to for exactly that. It’s surprisingly easy to whip up and will make your kitchen smell absolutely incredible.

Ingredients

– 1 tbsp coconut oil (my favorite for that authentic Thai flavor)
– 1 small yellow onion, diced (I like mine finely chopped so they melt right into the broth)
– 2 cloves garlic, minced (fresh is best here for maximum punch)
– 1 tbsp freshly grated ginger (don’t skip this—it makes all the difference)
– 2 tbsp red curry paste (I use the Thai kitchen brand for just the right heat level)
– 1 (13.5 oz) can full-fat coconut milk (shaken well—the creamy kind is key)
– 2 cups low-sodium chicken broth (or veggie broth to keep it plant-based)
– 1 tbsp fish sauce (this is the secret umami booster, trust me)
– 1 tbsp brown sugar (just a touch to balance the spice)
– 1 red bell pepper, thinly sliced (for a sweet crunch and pop of color)
– ½ lb raw shrimp, peeled and deveined (I get the large ones—they stay juicier)
– 1 lime, juiced (freshly squeezed right at the end for a bright finish)
– ¼ cup fresh cilantro, chopped (for garnish—I always add extra because I love it)

Instructions

1. Heat the coconut oil in a large pot over medium heat for about 1 minute until it shimmers.
2. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant—be careful not to burn it.
4. Add the red curry paste and cook for 1 minute, stirring constantly to toast it and deepen the flavor.
5. Pour in the coconut milk and chicken broth, scraping the bottom of the pot to lift any browned bits.
6. Stir in the fish sauce and brown sugar until fully dissolved.
7. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 10 minutes.
8. Add the sliced red bell pepper and simmer for another 3 minutes until slightly tender but still crisp.
9. Gently place the raw shrimp into the soup and cook for 2–3 minutes until they turn pink and opaque.
10. Remove the pot from the heat and stir in the freshly squeezed lime juice.
11. Ladle the soup into bowls and top with chopped cilantro.

Let this soup be your cozy escape—the creamy coconut broth hugs the tender shrimp and crisp peppers in a way that feels both luxurious and totally approachable. I love serving it over a scoop of jasmine rice to soak up every last drop, or with a side of crusty bread for dipping on chilly evenings.

Conclusion

Whether you’re meal prepping or seeking thoughtful gifts, these 20 dry soup in a jar creations offer delicious convenience and endless variety. We hope you find inspiration to fill your pantry with these wholesome mixes! Try your favorites, leave a comment sharing which ones you loved, and don’t forget to pin this article on Pinterest to save these recipes for later.