A lively mixture of herbs and spices, this mix for bean soup spices is your secret weapon for soup season. This little jar of magic will keep your family in soup heaven all Winter long. Perfect for your next pot of 15-bean soup.
If you prefer to make your own spice mixes like I do, check out my recipe for Southwest Spice Blend.
What You Can Expect From This 15 Bean Soup Seasoning Mix Recipe
This pantry mix is a staple in my kitchen. By making this mix of spices for bean soup, your next bowl of bean soup will be more flavorful, and with no preservatives, no salt, and no msg.
Haven’t we all received bean soup mixes for gifts? You know the ones, a bag of dried beans accompanied by an herb soup seasoning mix and they’re usually cleverly packaged.
Some in cute little bags, some in whisky looking jugs, some in Mason jars. A few of them are pretty decent with flavor, but a lot of them are pretty darn bland. I guarantee you won’t call this spice mix bland.
With very little effort you can prepare your own homemade dried bean soup seasoning mix that you can routinely use for 15-bean soup and beyond.
You’ll feel so smug with this secret weapon of bean soup spices stashed away in your pantry. Ready to season soups all Winter long.
The list of spices may seem excessive, but please take my word, it will make about any soup a more flavorful treat.
Dried Spices You’ll Need
In order to have a supply of spices for bean soup stored in your panty, you’ll need to use dried spices rather than fresh. The illustration above is the list of bean soup spices that, when mixed together, will give you a very flavorful bean soup seasoning mix.
Here are some substitution notes:
- Chervil: Dried and fresh chervil can be hard to find. This spice mix calls for two tablespoons of dried chervil. If you can’t find it, substitute one tablespoon of dried tarragon.
- Sage: Dried sage can come in dried leaf or a powdery form. Either will work well here.
- Celery Seed: I don’t recommend substituting celery salt. Even though celery salt is made with celery seed, it also contains salt. Most bean soup recipes call for adding a ham hock, ham bone, or ham. Which in itself is a salty product. Stick with celery seed here.
- Cayenne: A well stocked home pantry will include Cayenne powder. I almost always substitute New Mexico Red Chile Powder. The heat level is comparable.
How To Make It?
Just measure all of the spices into a glass container that will seal air-tight. Use a spoon to stir them together well, close the lid and place in the pantry. Voila! Done.
How To Use It: Gathering dried beans for a season of comfort food
Now that you have that supply of bean soup spices, you’ll need a container of mixed beans in your pantry to make my 15 Bean Soup,Crock Pot recipe. They’ll keep you warm and “comfort food cozy” all Winter long.
Let’s have some fun with this:
- Head over to your local market that has a well stocked bulk food section. For me that would be my local Whole Foods.
- Stroll the dried beans. Buy equal quantities of each and every dried bean you see. Don't forget lentils and split peas. A good store will have some lovely calico beans, tiny red aduki, and reddish-orange lentils. About a half cup of each bean will give you a good supply. Just grab everything you see.
- You’ll actually end up with more than 15 varieties for the 15 bean soup mix … all the more fun.
- When you get home mix all the beans together fearlessly. Hopefully you've got at least ten varieties, sixteen or twenty even better.
- Make sure you have a large container with a tight-fitting lid that will hold the loot, preferably clear, so that you can admire the beans colors and shapes every time you open the pantry door.
- While you’re there, buy what you’ll need for the bean soup spices mix.
Store both the beans and the spice mix in the pantry in an airtight container. This stash will last you all season … and beyond.
Frequently Asked Questions
Absolutely yes. With no fillers to thicken, this mix is naturally gluten free.
Stored in a cool dry place, it will stay fresh and flavorful for the Winter soup season, about 6 months. When the next year rolls around, make a new batch, if you have any left.
This soup season mix makes 1 ½ cups. Most recipes will call for 2 Tablespoons to season the soup. That will give you seasoning for 6 batches of bean soup.
Recipe for Bean Soup Spice Mix
Whether you’re making 15 bean soup, 16 bean soup, 17 bean soup or a single bean soup recipe, this blend of spices will make them all better.
And if you’re looking to make more homemade seasoning mixes, don’t miss my recipe for Homemade Taco Seasoning. It’s amazing.
Use Your New Homemade Bean Soup Spices For These Recipes
- Ham and Bean Soup Creamy Great Northern Beans, smoky salty chunks of ham, sweet corn bread and you've got a winning comfort food combination
- Chicken Noodle Soup, There's nothing like a big bowl of Chicken Noodle Soup on a cold evening. And especially if that chicken noodle soup is done right. Learn which noodles to use, and how to get the best flavor out of that chicken.
- 15-Bean Soup, Learn what it takes to make a 15 bean soup superior in flavor from other recipes you've tried.
What to serve with 15 bean soup? Homemade Buttermilk Cornbread of course.
I consider soups and stews to be my specialty. Don’t miss my Soup Category where you’ll find lots of comfort food recipes, including the most popular on my site for Anthony Bourdain’s Beef Chili.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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15 Bean Soup Seasoning Mix, Herb and Spice Seasoning
Ingredients
- ½ Cup dried parsley
- ¼ Cup dried summer savory Plus 2 Tablespoons
- ¼ Cup cumin seeds
- 2 Tablespoons fennel seeds
- 1 Tablespoon celery seeds
- ½ – 1 teaspoon cayenne pepper
- 2 Tablespoons Caraway Seeds
- 2 Tablespoons Dill Seeds
- 2 Tablespoons Cracked Coriander Seeds
- 2 Tablespoons Dried Sweet Basil
- 2 Tablespoons Dried Chervil
- 2 Tablespoon Dried Thyme
- 1 Tablespoon Dried Sage
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Dried Rosemary
- 1 Tablespoon Dried Lavender optional
- 1 Tablespoon Dried Sweet Marjoram
Instructions
- Mix all together and keep sealed in a Mason jar.
Notes
-
- Chervil: Dried and fresh chervil can be hard to find. This spice mix calls for two tablespoons of dried chervil. If you can’t find it, substitute one tablespoon of dried tarragon.
-
- Sage: Dried sage can come in dried leaf or a powdery form. Either will work well here.
-
- Celery Seed: I don’t recommend substituting celery salt. Even though celery salt is made with celery seed, it also contains salt. Most bean soup recipes call for adding a ham hock, ham bone, or ham. Which in itself is a salty product. Stick with celery seed here.
-
- Cayenne: A well stocked home pantry will include Cayenne powder. I almost always substitute New Mexico Red Chile Powder. The heat level is comparable.
Nutrition
15 Bean Soup Spices … It’s What’s for Comfort Food
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Love love love the bean seasoning mix!
Hi Muniyrah and thanks so much for your note. Even though the ingredients see a little excessive, I agree, it’s a delicious blend of flavors. Thank you so much for taking the time so write a review and glad you liked the recipe. Make it a delicious day, Lea Ann
Hi Lea Ann! Thanks for the recipe.
One question though; if the spice blend makes 1.5 cups then you’d have 12 batches with 2 tablespoons per batch (4 tablespoons per 1/4 cup). Were you measuring with level or heaping tablespoons?
Hi Chris and thanks so much for your note. First of all my math was wrong, and I appreciate you letting me know that. I was always terrible at those math problems. 🙂 I’ve changed the recipe to be correct with measurements and I measure in level tablespoons.
Can I use whole coriander seeds? I read that if they are cracked they should be used right away.
I wouldn’t hesitate to use seeds. The long cooking time will soften them and bring out the flavor.
This seasoning was fantastic. I was hesitant to make such a big batch without trying it first, so divided the recipe by 6, which still made enough for two big batches. I couldn’t find chervil so used the suggested substitute of tarragon, which I already had in my cupboard. I also omitted the optional lavender. I didn’t make any other changes (assuming my math to reduce the recipe was correct!) The beans had a deliciously complex, slightly sweet flavor without any sugar. I went on the lighter side for the cayenne, will use the full amount next time. Definitely worth going out to buy a couple unusual seasonings I didn’t already have stocked.
I used 2 tbsp of seasoning with
2 cups 15 beans soup mix
1/2 a sweet onion, finely chopped
2 big celery ribs, finely chopped
3 carrots, chopped
2 1/2 quarts veggie broth
Added a can of tomatoes during final 20min
The liquid mostly cooked off, leaving a thick delicious bean dish we ate with crackers, but with more liquid it would make a delicious soup.
Next time I might add smoked beef sausage.