15 Bean Soup Seasoning Mix, Herb and Spice Seasoning

15 Bean Soup Seasoning Mix, Herb and Spice Seasoning

An incredible mixture of herbs and spices, this recipe 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.

Course Soup, Stews and Chilis

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 47kcal

Author Lea Ann Brown

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

This soup seasoning mix makes 1 ½ cups. When using 2 tablespoons per recipe, you can make 6 big batches of 15-bean soup. Enjoy.

Use two tablespoons of this spice mix for a big pot of soup that contains a pound of dried beans.

- 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