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Black Bean Soup Mix

Black Bean Soup Mix (Dry Soup Mix Series)

Author: Heidi Boortz
Servings : 4


Homemade Vegetable Bouillon Mix

  • 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

Black Bean Soup Mix

  • 3/4 cup dry black beans
  • 1/2 cup dry white beans we used great northern beans
  • 1/2 Tbsp dried minced onion
  • 2 tsp garlic powder
  • 2 Tbsp cumin
  • 1/4 tsp crushed red pepper
  • 1/4 tsp celery seed
  • 1 bay leaf
  • 1/2 tsp pepper
  • 1/2 Tbsp Chili Powder



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

Soup Mix

  • Add all soup mix ingredients, plus 2 teaspoons bouillon mix, to a jar (1 pint) or other airtight container. Seal and store in a cool dry place. Store remaining bouillon mix in an airtight container in a cool dry place.

To Make Soup (Slow Cooker)

  • Add contents of jar plus 6 cups water to a slow cooker. Cook on high 6-7 hours or until beans are tender.

To Make Soup (Instant Pot)

  • Add contents of jar plus 6 cups water to Instant Pot. Lock lid; set valve to sealing. Program for Multigrain. Allow for natural pressure release.
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