Go Back
+ servings
Vegetable Soup Mix

Vegetable Soup (Dry Soup Mix Series)

Author: Heidi Boortz
Servings : 6



  • 4 Tbsp celery salt
  • 4 Tbsp dried parsley
  • 2 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 2 Tbsp salt
  • 2 Tbsp ground savory
  • 1 tsp oregano
  • 2 tsp dried thyme
  • 1 tsp pepper
  • 1 tsp dried sage
  • 1 tsp ground turmeric

Soup Mix

  • 2 Tbsp dry white beans we used great northern beans
  • 2 Tbsp freeze dried peas see notes
  • 2 Tbsp freeze dried carrots see notes
  • 2 Tbsp freeze dried green beans see notes
  • 2 Tbsp freeze dried tomatoes see notes
  • 2 Tbsp freeze dried corn see notes
  • 2 Tbsp freeze dried celery see notes
  • 2 Tbsp barley
  • 2 Tbsp wild rice
  • 2 Tbsp dry black beans
  • 1/2 Tbsp dried minced onion
  • 2 tsp dried parsley
  • 1/2 tsp dried thyme



  • Mix all bouillon ingredients in a small bowl. Reserve 2 Tablespoons. Store remaining bouillon in airtight container in cool, dry place for use in other recipes. Only the reserved 2 Tbsp is needed for this recipe.

Soup Mix

  • Combine all soup mix ingredients plus reserved 2 tablespoons bouillon in a jar (1 pint). Seal and store in a cool, dry place.

To Make Soup (Conventional)

  • Add soup mix and 4 cups water to a stockpot. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 to 2 hours, or until beans are tender.

To Make Soup (Instant Pot)

  • Add soup mix and 4 cups water to instant pot. Lock lid; set valve to sealing. Program for multigrain. Allow for natural pressure release or do quick release.


Dried Celery:  CLICK HERE
Dried Corn: CLICK HERE
Dried Peas: CLICK HERE
Dried Green Beans: CLICK HERE
Dried Tomatoes: CLICK HERE
Dried Carrots: CLICK HERE
Tried this recipe?Let us know how it was!