33 Delicious Jar Recipes for Comforting Soup Mixes

Ready to transform your pantry into a cozy soup sanctuary? These 33 delicious jar recipes are your ticket to quick, comforting meals that warm you from the inside out. Perfect for busy weeknights or lazy weekends, these homemade soup mixes make wholesome dinners effortless. Let’s dive into these creative combinations that will have you looking at your mason jars in a whole new way!

Hearty Italian Minestrone Jar Soup Mix

Gosh, you know those days when you want something nourishing but don’t have time to chop a million vegetables? This jar soup mix is your new best friend—just add a few fresh ingredients and you’ve got a cozy Italian classic ready to warm you right up.

Ingredients

• 1 cup dried cannellini beans, soaked overnight
• ½ cup dried borlotti beans, soaked overnight
• ¾ cup pearled farro
• ¼ cup extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and cut into ¼-inch dice
• 2 celery stalks, cut into ¼-inch dice
• 3 garlic cloves, minced
• 1 (28-ounce) can San Marzano tomatoes, crushed by hand
• 8 cups homemade vegetable stock
• 2 sprigs fresh rosemary
• 1 Parmesan rind (about 2 inches)
• 2 teaspoons fine sea salt
• 1 teaspoon freshly cracked black pepper
• 2 cups lacinato kale, stems removed and leaves chopped
• ½ cup freshly grated Parmigiano-Reggiano cheese

Instructions

1. Drain the soaked cannellini and borlotti beans, then rinse under cold running water until the water runs clear.
2. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until it shimmers, about 90 seconds.
3. Add the finely diced yellow onion and sauté, stirring frequently, until translucent and fragrant, 4–5 minutes.
4. Stir in the diced carrots and celery, cooking until the vegetables begin to soften but retain slight crispness, about 4 minutes.
5. Add the minced garlic and cook just until aromatic, 45–60 seconds, to prevent burning.
6. Pour in the hand-crushed San Marzano tomatoes and their juices, scraping the bottom of the pot to incorporate any browned bits.
7. Add the drained beans, pearled farro, and homemade vegetable stock, ensuring all ingredients are fully submerged.
8. Submerge the fresh rosemary sprigs and Parmesan rind into the liquid.
9. Bring the soup to a gentle boil over high heat, then immediately reduce to a low simmer.
10. Cover the pot and simmer for 45 minutes, stirring occasionally to prevent sticking.
11. Uncover and continue simmering until the beans are tender but not mushy, about 30–40 minutes more.
12. Remove and discard the rosemary sprigs and Parmesan rind using tongs.
13. Stir in the fine sea salt and freshly cracked black pepper.
14. Fold in the chopped lacinato kale and cook just until wilted, 3–4 minutes.
15. Ladle the soup into bowls and top each serving with a generous sprinkle of freshly grated Parmigiano-Reggiano cheese.

So rich and satisfying, this minestrone balances creamy beans with the pleasant chew of farro and bright pops of tomato. Serve it with thick, crusty bread for dipping, or stir in a spoonful of pesto at the end for an herby twist.

Spicy Mexican Tortilla Soup Jar Mix

You know those days when you want something comforting but don’t have time to chop and measure? This spicy Mexican tortilla soup jar mix is your new best friend—just add a few fresh ingredients and dinner’s ready in no time.

Ingredients

• 1 cup dried black beans, sorted and rinsed
• 1/2 cup dried corn kernels
• 1/4 cup dried ancho chile flakes
• 2 tablespoons smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons garlic powder
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly cracked black pepper
• 2 quarts homemade chicken stock
• 1 pound boneless, skinless chicken thighs
• 2 ripe avocados, diced
• 1/4 cup fresh cilantro leaves
• 1 lime, quartered
• 4 corn tortillas, cut into 1/4-inch strips
• 1/4 cup cold-pressed avocado oil

Instructions

1. Heat the cold-pressed avocado oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the boneless, skinless chicken thighs and sear until golden brown on both sides, approximately 4 minutes per side.
3. Pour in the homemade chicken stock, scraping any browned bits from the bottom of the pot.
4. Stir in the dried black beans, dried corn kernels, dried ancho chile flakes, smoked paprika, ground cumin, dried oregano, garlic powder, fine sea salt, and freshly cracked black pepper.
5. Bring the mixture to a rolling boil, then immediately reduce heat to maintain a gentle simmer.
6. Cover and cook for 45 minutes, or until the black beans are tender but still hold their shape.
7. While the soup simmers, arrange the corn tortilla strips in a single layer on a baking sheet.
8. Bake at 375°F for 8-10 minutes until crisp and lightly golden, rotating the pan halfway through for even browning.
9. Remove the chicken thighs from the soup and shred using two forks, then return the meat to the pot.
10. Ladle the hot soup into deep bowls and top with the baked tortilla strips, diced avocados, and fresh cilantro leaves.
11. Serve immediately with lime quarters for squeezing over each portion.

Our tortilla soup delivers a beautiful textural contrast between the creamy avocado and crisp tortilla strips. The ancho chiles provide a deep, smoky heat that builds gradually with each spoonful. Try serving it with extra lime wedges and a dollop of crema for those who want to temper the spice level.

Classic Chicken Noodle Soup Jar Recipe

When the weather turns chilly, there’s nothing quite like having homemade chicken noodle soup ready to go. This jar version lets you prep everything ahead so you can enjoy that comforting bowl in minutes. You’ll love how simple it is to assemble and how amazing it tastes when you’re ready to eat.

Ingredients

• 2 cups free-range chicken broth, chilled
• 1 cup cooked free-range chicken breast, shredded into 1/2-inch pieces
• 3/4 cup fine egg noodles, uncooked
• 1/2 cup heirloom carrots, julienned into 2-inch matchsticks
• 1/3 cup celery hearts, finely diced
• 2 tablespoons fresh dill fronds, roughly chopped
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon sea salt flakes
• 1/2 teaspoon freshly cracked black peppercorns
• 1/4 teaspoon garlic powder

Instructions

1. Layer the fine egg noodles at the bottom of a 32-ounce mason jar.
2. Arrange the julienned heirloom carrots in an even layer above the noodles.
3. Spread the finely diced celery hearts over the carrot layer.
4. Place the shredded free-range chicken breast evenly across the celery.
5. Sprinkle the roughly chopped fresh dill fronds over the chicken.
6. Add the sea salt flakes, freshly cracked black peppercorns, and garlic powder in sequence.
7. Drizzle the extra-virgin olive oil over all dry ingredients.
8. Pour the chilled free-range chicken broth slowly down the side of the jar to avoid disturbing layers.
9. Seal the jar tightly with its lid and refrigerate for up to 5 days until ready to use.
10. When ready to cook, transfer entire contents to a medium saucepan and bring to a rolling boil over high heat.
11. Reduce heat to medium-low and simmer for 12 minutes, stirring occasionally with a wooden spoon.
12. Check noodle doneness by tasting one strand—it should be tender but still have slight bite (al dente).
13. Ladle immediately into warmed bowls and serve hot.

Our finished soup delivers silky noodles swimming in rich broth with tender chicken and crisp-tender vegetables. The fresh dill brightens each spoonful with its herbal notes. Try garnishing with a dollop of crème fraîche or serving alongside crusty artisanal bread for dipping.

Creamy Potato and Leek Soup Mix in a Jar

Did you know you can capture the cozy essence of potato leek soup in a beautiful jar? This creamy potato and leek soup mix makes the perfect homemade gift or quick weeknight dinner solution. You’ll love having this comforting classic ready to go whenever soup cravings strike.

Ingredients

– 1 cup freeze-dried potato slices
– ½ cup dehydrated leek slices
– ¼ cup powdered vegetable broth concentrate
– 2 tablespoons unsalted butter powder
– 1 tablespoon dried thyme leaves
– 1 teaspoon white pepper, finely ground
– ½ cup heavy cream powder
– 2 tablespoons cornstarch

Instructions

1. Place all dry ingredients into a 1-quart mason jar in the order listed, packing each layer firmly.
2. Seal the jar tightly with an airtight lid to preserve freshness.
3. When ready to prepare, empty the entire contents of the jar into a 3-quart heavy-bottomed saucepan.
4. Add 4 cups of cold filtered water to the saucepan.
5. Whisk the mixture continuously for 1 minute to ensure all powders are fully dissolved.
6. Place the saucepan over medium-high heat and bring to a gentle boil, which should take approximately 5-7 minutes.
7. Reduce heat to low and simmer for 8 minutes, stirring every 2 minutes to prevent sticking.
8. Remove from heat and let rest for 3 minutes to allow flavors to meld completely.
9. For extra creaminess, stir in 2 tablespoons of crème fraîche just before serving.

For the ultimate comfort food experience, this soup delivers velvety smooth texture with sweet leek notes balanced by earthy potatoes. The thyme adds an herby brightness that makes each spoonful feel like a warm hug. Try topping with crispy pancetta crumbles or serving alongside crusty artisan bread for dipping into that luxurious cream base.

Rustic French Onion Soup Jar Mix

Keeping cozy just got easier with this brilliant jar mix that brings French bistro vibes right to your kitchen. You’ll love how the caramelized onion flavors develop beautifully, and the best part is having this gourmet soup ready whenever those comfort food cravings hit. Simply add a few fresh ingredients to transform this mix into a soul-warming bowl of perfection.

Ingredients

• 2 cups thinly sliced yellow onions, caramelized and dehydrated
• 1/4 cup beef demi-glace powder
• 2 tablespoons dried thyme leaves
• 1 tablespoon granulated garlic
• 2 teaspoons fine sea salt
• 1 teaspoon freshly cracked black pepper
• 4 cups beef bone broth
• 2 tablespoons unsalted European-style butter
• 1/2 cup dry white wine
• 4 slices artisan sourdough bread, 1-inch thick
• 1 cup grated Gruyère cheese

Instructions

1. Empty the jar mix contents into a heavy-bottomed Dutch oven.
2. Add 2 tablespoons of unsalted European-style butter to the pot.
3. Cook over medium heat for 3 minutes, stirring constantly to bloom the spices.
4. Pour in 1/2 cup dry white wine, scraping any browned bits from the bottom.
5. Simmer the wine mixture for exactly 5 minutes until reduced by half.
6. Add 4 cups of beef bone broth to the pot.
7. Bring the soup to a gentle boil over high heat.
8. Reduce heat to low and simmer uncovered for 25 minutes.
9. While soup simmers, toast 4 slices of artisan sourdough bread at 375°F for 8 minutes until golden brown.
10. Ladle the hot soup into four oven-safe bowls.
11. Place one toasted sourdough slice atop each bowl of soup.
12. Sprinkle 1/4 cup grated Gruyère cheese evenly over each bread slice.
13. Broil the bowls 6 inches from heat source for 3-4 minutes until cheese bubbles and develops golden spots.
14. Remove from oven using oven mitts and let rest for 2 minutes before serving.

Unbelievably rich and complex, this soup delivers deep caramelized onion notes balanced by the nutty Gruyère crust. The bread becomes wonderfully soggy in the center while maintaining a crisp cheese topping that crackles with each spoonful. Try serving it in individual cast iron crocks for that authentic French countryside feel, perfect for dipping with extra crusty bread on the side.

Savory Tuscan White Bean Soup Mix

Haven’t you been craving something that feels like a warm hug on a chilly day? This Savory Tuscan White Bean Soup Mix delivers exactly that—a comforting bowl of rustic Italian flavors that comes together with minimal effort but maximum satisfaction. You’ll love how the creamy beans mingle with aromatic herbs in every spoonful.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced into ¼-inch pieces
• 2 stalks celery, diced into ¼-inch pieces
• 6 cups vegetable broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme
• ½ teaspoon crushed red pepper flakes
• 2 cups fresh spinach leaves
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons freshly chopped parsley
• ¼ cup grated Parmigiano-Reggiano cheese

Instructions

1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5 minutes until translucent.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 2 medium diced carrots and 2 stalks diced celery, cooking for 6 minutes until slightly softened.
5. Pour in 6 cups vegetable broth, scraping any browned bits from the bottom of the pot.
6. Add 2 cans drained cannellini beans, 1 can fire-roasted diced tomatoes, 1 teaspoon crushed dried rosemary, 1 teaspoon dried thyme, and ½ teaspoon crushed red pepper flakes.
7. Bring the soup to a boil over high heat, then reduce to a simmer.
8. Cover and simmer for 25 minutes to allow flavors to meld.
9. Stir in 2 cups fresh spinach leaves and cook for 2 minutes until wilted.
10. Season with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
11. Ladle the soup into bowls and garnish with 2 tablespoons freshly chopped parsley and ¼ cup grated Parmigiano-Reggiano cheese.

Creamy cannellini beans create a velvety base that contrasts beautifully with the tender vegetable chunks. The fire-roasted tomatoes add a subtle smokiness that deepens the overall flavor profile. For an elegant presentation, drizzle with extra virgin olive oil and serve alongside crusty artisan bread for dipping into the rich broth.

Zesty Southwestern Black Bean Soup in a Jar

Keeping your pantry prepped for quick, flavorful meals just got easier with this brilliant jar soup concept. You’ll love how the vibrant southwestern flavors come together in minutes when you’re craving something hearty yet healthy. Just add water and simmer for an instant comfort meal that tastes like you spent hours in the kitchen.

Ingredients

• 1 cup dried black beans, rinsed and sorted
• ¼ cup freeze-dried corn kernels
• 2 tablespoons sun-dried tomatoes, julienned
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon chipotle powder
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ¼ teaspoon fine sea salt
• 4 cups filtered water
• 2 tablespoons extra virgin olive oil
• ¼ cup fresh cilantro leaves, chopped
• 2 tablespoons crumbled cotija cheese
• 1 lime, cut into wedges

Instructions

1. Combine dried black beans, freeze-dried corn, sun-dried tomatoes, smoked paprika, ground cumin, chipotle powder, dried oregano, garlic powder, and fine sea salt in a 1-quart mason jar.
2. Seal the jar tightly and store in a cool, dry place for up to 3 months.
3. When ready to cook, transfer the jar contents to a 3-quart heavy-bottomed saucepan.
4. Add 4 cups filtered water to the saucepan and bring to a rolling boil over high heat.
5. Reduce heat to maintain a gentle simmer and cover the saucepan.
6. Cook for 45 minutes, stirring every 15 minutes to prevent sticking.
7. Check bean tenderness by pressing one bean against the side of the pan—it should yield easily with slight pressure.
8. Continue simmering for an additional 15 minutes if beans remain firm.
9. Remove from heat and stir in 2 tablespoons extra virgin olive oil.
10. Ladle the soup into serving bowls and garnish with fresh cilantro leaves and crumbled cotija cheese.
11. Serve immediately with lime wedges for squeezing over the top.

A velvety texture develops as the beans break down slightly, creating a naturally thickened broth that clings to each spoonful. The smokiness from the paprika and chipotle plays beautifully against the bright acidity of fresh lime juice. For a fun twist, serve it over crispy tortilla strips or alongside warm cornbread for dipping into the richly spiced broth.

Rich Mushroom and Wild Rice Soup Jar Recipe

Savor the cozy comfort of this rich mushroom and wild rice soup, perfectly layered in a jar for easy gifting or meal prep. You’ll love how the earthy mushrooms mingle with nutty wild rice in a creamy broth that feels like a warm hug. It’s the kind of homemade goodness that makes chilly days something to look forward to.

Ingredients

• 1 cup wild rice blend, rinsed
• 2 cups mixed wild mushrooms (shiitake, cremini, oyster), thinly sliced
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp clarified butter
• 4 cups rich chicken stock, preferably homemade
• 1 cup heavy cream
• 2 tbsp dry sherry
• 1 tsp fresh thyme leaves
• ½ tsp freshly grated nutmeg
• Kosher salt and freshly cracked black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Sauté diced onion for 5-7 minutes until translucent and lightly caramelized.
3. Add minced garlic and cook for 1 minute until fragrant but not browned.
4. Increase heat to medium-high and add sliced mushrooms, cooking for 8-10 minutes until deeply browned and moisture has evaporated.
5. Deglaze the pan with dry sherry, scraping up any browned bits from the bottom.
6. Add rinsed wild rice blend and toast for 2 minutes, stirring constantly.
7. Pour in rich chicken stock and bring to a rolling boil.
8. Reduce heat to low, cover, and simmer for 45 minutes until rice is tender but still chewy.
9. Stir in heavy cream, fresh thyme leaves, and freshly grated nutmeg.
10. Season with kosher salt and freshly cracked black pepper to your preference.
11. Simmer uncovered for 10 minutes until slightly thickened.
12. Remove from heat and stir in chopped fresh parsley.
13. Ladle hot soup into sterilized quart-sized mason jars, leaving 1-inch headspace.
14. Seal jars tightly and process in a water bath canner for 40 minutes if preserving.

You’ll notice the wonderful contrast between the chewy wild rice and tender mushrooms in every spoonful. The creamy broth carries subtle notes of nutmeg and thyme that deepen overnight. Try serving it with crusty artisan bread for dipping, or stir in a dollop of crème fraîche for extra richness.

Flavorful Thai Coconut Curry Soup Mix

Ever have one of those days where you crave something warm, comforting, and packed with flavor, but don’t want to spend hours in the kitchen? This Thai coconut curry soup mix is your new best friend. It comes together in minutes but tastes like you simmered it all day.

Ingredients

• 1 tablespoon virgin coconut oil
• 2 tablespoons Thai red curry paste
• 1 (13.5-ounce) can full-fat coconut milk
• 4 cups homemade chicken stock
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon fish sauce
• 8 ounces boneless, skinless chicken thighs, sliced into ¼-inch strips
• 4 ounces shiitake mushrooms, stems removed and caps thinly sliced
• 2 tablespoons fresh cilantro leaves, roughly chopped

Instructions

1. Heat 1 tablespoon virgin coconut oil in a heavy-bottomed Dutch oven over medium heat until it shimmers, about 1 minute.
2. Add 2 tablespoons Thai red curry paste and cook for 2 minutes, stirring constantly with a wooden spoon until fragrant.
3. Pour in 1 can full-fat coconut milk and whisk vigorously for 1 minute to fully incorporate the curry paste.
4. Add 4 cups homemade chicken stock and bring the mixture to a gentle simmer over medium-high heat.
5. Reduce heat to maintain a steady simmer and cook uncovered for 10 minutes to allow flavors to meld.
6. Add 8 ounces sliced chicken thighs and 4 ounces sliced shiitake mushrooms to the simmering broth.
7. Cook for 8 minutes, or until the chicken is cooked through and the mushrooms are tender.
8. Remove the pot from heat and stir in 1 tablespoon freshly squeezed lime juice and 1 tablespoon fish sauce.
9. Ladle the soup into bowls and garnish with 2 tablespoons roughly chopped fresh cilantro leaves.

During the final minutes of simmering, the chicken becomes incredibly tender while the mushrooms soak up the aromatic broth. The finished soup has a perfect balance of creamy coconut, spicy curry, and bright acidity. For a stunning presentation, serve it in wide, shallow bowls and top with extra cilantro and a lime wedge on the side.

Lentil and Vegetable Hearty Soup Jar Mix

Sometimes you just need a comforting meal that comes together with minimal effort, and this lentil soup mix delivers exactly that. You’ll love having these jars prepped and ready for those busy weeknights when cooking feels overwhelming—just add a few fresh ingredients and you’re set for a nourishing dinner.

Ingredients

• 1 cup French green lentils, rinsed and sorted
• ½ cup pearled barley
• ¼ cup sun-dried tomatoes, julienned
• 2 tablespoons vegetable bouillon powder
• 1 tablespoon dried minced onion
• 2 teaspoons dried thyme leaves
• 1 teaspoon smoked paprika
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon crushed red pepper flakes
• 8 cups filtered water
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Sauté the minced garlic, diced carrots, and diced celery for 5-7 minutes until vegetables begin to soften and develop light golden edges.
3. Add the jar mix contents—French green lentils, pearled barley, sun-dried tomatoes, vegetable bouillon powder, dried minced onion, dried thyme, smoked paprika, black pepper, and red pepper flakes—stirring constantly for 1 minute to toast the spices.
4. Pour in 8 cups filtered water, scraping the bottom of the pot to incorporate any browned bits.
5. Bring the soup to a rolling boil over high heat, then immediately reduce to a gentle simmer.
6. Cover and simmer for 35-40 minutes, stirring occasionally, until lentils are tender but not mushy and barley is fully cooked.
7. Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped fresh parsley just before serving.

And the finished soup has this wonderful hearty texture where the lentils hold their shape while the barley adds pleasant chewiness. You’ll notice the smoked paprika gives it a subtle smokiness that plays beautifully against the bright acidity from the sun-dried tomatoes and lemon juice. Try serving it with a crusty artisan bread for dipping, or top with a dollop of Greek yogurt for extra creaminess.

Mediterranean Chickpea and Spinach Soup Mix

Diving into a bowl of this Mediterranean chickpea and spinach soup feels like wrapping yourself in a warm, flavorful hug. You’ll love how the bright, herbaceous notes mingle with the creamy chickpeas and tender greens. It’s the kind of effortless meal that makes weeknight dinners feel special without any fuss.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 4 cups low-sodium vegetable broth
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 5 ounces fresh baby spinach
• 2 tablespoons freshly squeezed lemon juice
• ¼ cup chopped fresh parsley
• Kosher salt and freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and lightly golden, 6–8 minutes.
3. Stir in the minced garlic and cook until fragrant, 30–45 seconds.
4. Sprinkle in the ground cumin and smoked paprika, toasting the spices while stirring constantly for 1 minute to deepen their flavor.
5. Pour in the low-sodium vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
6. Add the drained and rinsed chickpeas and fire-roasted diced tomatoes with their juices, then bring the soup to a gentle boil.
7. Reduce the heat to low, cover the pot, and simmer for 15 minutes to allow the flavors to meld.
8. Stir in the fresh baby spinach in two batches, wilting each addition completely before adding the next, about 2–3 minutes total.
9. Remove the pot from the heat and stir in the freshly squeezed lemon juice and chopped fresh parsley.
10. Season with kosher salt and freshly ground black pepper, starting with ½ teaspoon salt and ¼ teaspoon pepper, then adjust as needed.

For the final touch, ladle the soup into warm bowls and drizzle with a thread of extra-virgin olive oil. Freshly grated Parmesan or crumbled feta cheese makes a delightful garnish if you’re feeling indulgent.

Warm Moroccan Harira Soup Jar Recipe

Tired of the same old lunch routine? This Warm Moroccan Harira Soup Jar recipe is about to become your new favorite grab-and-go meal. You’ll love how the rich, spiced flavors develop overnight, making it perfect for busy weekdays when you need something nourishing and delicious in minutes.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• ½ cup French green lentils
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp extra virgin olive oil
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• ¼ tsp cayenne pepper
• 4 cups vegetable broth
• 1 (14.5 oz) can fire-roasted diced tomatoes
• ¼ cup fresh cilantro, chopped
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh lemon juice
• 1 tsp sea salt
• ½ tsp freshly ground black pepper

Instructions

1. Heat the extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Sauté the finely diced yellow onion until translucent and lightly golden, approximately 6-8 minutes.
3. Add the minced garlic and cook until fragrant, about 1 minute, stirring constantly to prevent burning.
4. Stir in the tomato paste and cook for 2 minutes until it darkens slightly and becomes aromatic.
5. Add the ground cumin, smoked paprika, ground cinnamon, and cayenne pepper, toasting the spices for 1 minute until fragrant.
6. Pour in the vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
7. Add the soaked chickpeas, French green lentils, and fire-roasted diced tomatoes with their juices.
8. Bring the soup to a boil over high heat, then reduce to a simmer and cover partially.
9. Simmer for 45 minutes until the chickpeas are tender but still hold their shape.
10. Stir in the chopped fresh cilantro, fresh parsley, fresh lemon juice, sea salt, and freshly ground black pepper.
11. Cook for an additional 5 minutes to allow the herbs to wilt and flavors to meld.
12. Ladle the hot soup into clean 16-ounce mason jars, leaving 1 inch of headspace.
13. Seal the jars immediately and allow them to cool to room temperature before refrigerating.

Once you open your jar, you’ll discover the soup has thickened beautifully overnight, with the lentils creating a velvety texture that cradles the tender chickpeas. The complex spice blend delivers warmth without overwhelming heat, while the fresh herbs and lemon brighten each spoonful. Try serving it with a dollop of Greek yogurt and warm pita for dipping—the cool creaminess perfectly balances the soup’s rich, spiced character.

Nutritious Broccoli Cheddar Soup Mix in a Jar

There’s something magical about having a cozy soup mix ready to go in your pantry—especially when it combines the wholesome goodness of broccoli with rich, melty cheddar. This Nutritious Broccoli Cheddar Soup Mix in a Jar is your ticket to a comforting bowl in minutes, perfect for busy weeknights or chilly weekends. You’ll love how the flavors meld together into a creamy, satisfying meal that feels homemade without the fuss.

Ingredients

• 1 cup freeze-dried broccoli florets
• ¾ cup sharp white cheddar cheese powder
• ½ cup instant potato flakes
• ¼ cup dehydrated onion flakes
• 2 tbsp unsalted butter powder
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp freshly ground black pepper
• 4 cups whole milk
• ½ cup heavy cream
• 2 tbsp clarified butter
• Fresh chives, finely minced, for garnish

Instructions

1. Empty the entire jar contents into a heavy-bottomed saucepan.
2. Pour in 4 cups of whole milk and ½ cup of heavy cream.
3. Whisk continuously over medium heat until the mixture is fully combined, about 2 minutes.
4. Increase heat to medium-high and bring the soup to a gentle simmer, stirring frequently to prevent scorching.
5. Reduce heat to low and simmer uncovered for 8–10 minutes, until the broccoli is tender but not mushy.
6. Stir in 2 tablespoons of clarified butter until fully incorporated and glossy.
7. Remove from heat and let stand for 3 minutes to allow flavors to meld.
8. Ladle into warmed bowls and garnish with finely minced fresh chives.

Just ladle this velvety soup into your favorite bread bowl for an extra cozy treat—the creamy texture hugs each broccoli floret, while the sharp cheddar and smoked paprika create a deeply savory, slightly smoky flavor. Try topping it with crispy crumbled bacon or a drizzle of truffle oil to elevate it from simple to spectacular.

Toasted Barley and Vegetable Soup Jar Mix

Mmm, there’s something so satisfying about having a beautiful jar mix ready to go when you need a comforting meal. You’ll love how this toasted barley and vegetable soup comes together with minimal effort but delivers maximum flavor. It’s the perfect pantry staple for busy weeknights or cozy weekends.

Ingredients

– 1 cup pearled barley
– ½ cup dehydrated carrot slices
– ½ cup freeze-dried corn kernels
– ¼ cup dehydrated celery flakes
– 2 tbsp dried minced onion
– 1 tbsp granulated vegetable bouillon
– 2 tsp dried thyme leaves
– 1 tsp smoked paprika
– ½ tsp freshly cracked black pepper
– 8 cups filtered water
– 2 tbsp extra virgin olive oil
– 1 tsp fine sea salt

Instructions

1. Heat a large Dutch oven over medium heat for 2 minutes until the surface feels warm to the touch.
2. Add the pearled barley to the dry pot and toast for 5-7 minutes, stirring constantly with a wooden spoon until the grains become fragrant and develop golden brown spots.
3. Remove the toasted barley from the pot and set aside in a small bowl.
4. Pour the extra virgin olive oil into the same pot and swirl to coat the bottom evenly.
5. Add the dried minced onion to the oil and sauté for 1 minute until they become fragrant and slightly translucent.
6. Return the toasted barley to the pot along with the dehydrated carrot slices, freeze-dried corn kernels, and dehydrated celery flakes.
7. Stir the mixture continuously for 2 minutes to coat all ingredients with the oil and warm them through.
8. Pour in the 8 cups of filtered water and add the granulated vegetable bouillon, dried thyme leaves, smoked paprika, and freshly cracked black pepper.
9. Bring the soup to a rolling boil over high heat, which should take approximately 4-5 minutes.
10. Once boiling, reduce the heat to maintain a gentle simmer, cover the pot with a tight-fitting lid, and cook for 45 minutes.
11. After 45 minutes, remove the lid and check that the barley is tender with a slight chew and the vegetables have rehydrated completely.
12. Stir in the fine sea salt and simmer uncovered for an additional 5 minutes to allow the flavors to meld.
13. Remove the pot from the heat and let the soup rest for 3 minutes before serving.

Gorgeous golden barley gives this soup a wonderful nutty depth that pairs beautifully with the sweet corn and earthy vegetables. The texture is wonderfully substantial with just the right amount of chew from the perfectly cooked grains. Try serving it with a dollop of garlic-infused crème fraîche or alongside crusty artisan bread for dipping into the rich broth.

Conclusion

Ready to warm up your kitchen? These 33 jar recipes make homemade soups incredibly simple and satisfying. Whether you’re meal prepping or creating thoughtful gifts, these mixes deliver comfort in every spoonful. We’d love to hear which recipes become your family favorites—drop us a comment below! Don’t forget to pin this article to your Pinterest boards so you can easily find these delicious ideas again.