There’s nothing like a bowl of homemade soup to quell the winter blues. These six homemade soup mix recipes  are vegan, gluten-free, and look gorgeous in a jar. Choose between Italian Barley, Split Pea, Coconut Curry, Five Bean, Chicken Noodle, or Spicy Black Bean. Print out a gift tag with cooking instructions for an extra-special touch.

TIP: All of these soup recipes will be placed in a clean glass jar! Remember to reuse the ones you have around the house rather than buying new! Try to buy the ingredients in bulk to avoid extra waste!

1. Italian Barley

This soup is tomato based (you add a can of diced tomatoes when cooking), vegetarian, and packed full of garlic and Italian herbs.

• 1 cup pearled barley
• ½ cup sundried tomatoes
• 1 tablespoon dried chopped onions
• 1 tablespoon dried minced garlic
• 2 tablespoons dried basil
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley flakes
• 1 veggie bouillon cube

To make jar:

1. Layer all ingredients in a clean glass jar (pint size) in the order listed. Close lid, add tag, and gift.

To make soup:

1. Remove wrapper from bouillon cube and add it, plus all remaining ingredients, plus four cups of water and one 14-ounce can of diced tomatoes to a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the barley is tender, about 20 minutes. Serve topped with grated Parmesan. Season to taste.

2. Split Pea

This beautiful green soup mix is so festive and green!

• 2 cups split green peas
• 1/2 teaspoon celery seed
• 1 tablespoons dried chopped onions
• 1 tablespoon dried minced garlic
• 1 bay leaf
• 1 veggie or chicken bouillon cube

To make jar:

1. Layer all ingredients in a clean glass jar (pint size) in the order listed. Close lid, add tag, and gift.

To make soup:

1. Remove wrapper from bouillon cube and add it, plus all remaining ingredients, plus four cups of water to a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the peas are tender, about 30 minutes. Remove and discard the bay leaf. Stir in one cup of chopped ham before serving. Season to taste.

3. Coconut Curry

This vegetarian lentil soup is bright orange, packed full of exotic flavor, and super delicious served with a stack of warm naan bread!

• 2/3 cup orange lentils
• 2/3 cup green lentils
• 1 tablespoon curry powder
• 1 tablespoons dried chopped onions
• 1 tablespoon dried minced garlic
• 2 veggie bouillon cubes
• 1 chile pepper

To make jar:

1. Layer all ingredients in a clean glass jar (pint size) in the order listed. Close lid, add tag, and gift.

To make soup:

1. Remove wrapper from bouillon cubes and add them, plus all remaining ingredients, plus four cups of water and one 14-ounce can of full fat coconut milk to a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the lentils are tender, about 20 minutes. Remove and discard the chile pepper before serving. Season to taste.

4. Five Bean

It doesn’t get much more beautiful than this layered bean soup mix. This baby is vegetarian, but still packed with flavor.

• 1/3 cup pinto Beans
• 1/3 cup green peas
• 1/3 cup black beans
• 1/3 cup great northern beans
• 1/3 cup kidney beans
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 1 tablespoons onions
• 1 tablespoon garlic
• 1 tablespoon oregano
• 1 bay leaf
• 1 teaspoon rosemary
• 1 veggie bouillon cubes

To make jar:

1. Layer all ingredients in a clean glass jar (pint size) in the order listed. Close lid, add tag, and gift.

To make soup:

1. Remove wrapper from bouillon cube and add it, plus all remaining ingredients, plus five cups of water and one 14 ounce can of diced tomatoes to a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the beans are tender and the soup is thick, about 90 minutes, adding more water as necessary to soften the beans. Remove and discard bay leaf before serving. Season to taste.

5. Chicken Noodle

This soup makes a great holiday gift, and it’s great to keep on hand to give when someone you love comes down with a cold.

• 1 tablespoons dried chopped onions
• 1 tablespoon dried minced garlic
• 1 bay leaf
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon celery seed
• 1 chicken bouillon cube
• 2 cups wide egg noodles

To make jar:

1. Layer all ingredients in a clean glass jar (pint size) in the order listed. Close lid, add tag, and gift.

To make soup:

1. Heat 1 tablespoon oil in a saucepan over medium-high heat. Sauté one diced carrot and one diced stalk of celery until just tender, about 5 minutes. Unwrap the bouillon cube from the soup mix, and then add it, plus all remaining ingredients to the saucepan. Add in 3 cups of water. Bring to a boil, reduce heat, and simmer until the noodles are cooked through, about 10 minutes. Stir in 2 cups chopped cooked chicken before serving. Season to taste.

6. Spicy Black Bean

This is such an awesome, hearty soup that’s packed with Southwestern flavors. I love it topped with sour cream and avocado.

• 1 1/2 cup black beans
• 1 tablespoon dried onion
• 1 tablespoon dried garlic
• 2 tablespoons cumin
• 1 teaspoon celery seed
• 2 bay leaves
• 1 teaspoon chili powder
• 1 veggie bouillon cube
• 1 chile pepper

To make jar:

1. Layer all ingredients in a clean glass jar (pint size) in the order listed. Close lid, add tag, and gift.

To make soup:

1. Remove wrapper from bouillon cube, add it, plus all remaining ingredients, plus six cups of water into a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the beans are tender and the soup is thick, about 90 minutes, adding more water as necessary to soften the beans Remove and discard the chile pepper and bay leaves before serving. Season to taste.

 

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