Gourmet Soup-In-A-Jar

Inspiration

I wanted a healthy home made soup for busy, lazy, opportunistic people who live for nutritional food. The Soup-In-A-Jar! was my answer. No more chopping vegetables and preparing all the ingredients for a great soup.

Here are some of my favourite jar soups, I would like to share with you and a dozen mason jars.

🧄 My garlic soup was inspired by a successful garlic farmer–> 30 Garlic Clove Soup. I needed fresh grilled garlic for this masterpiece. How do I put this magic in a jar? I will make it with dry garlic. First, I must buy a case of garlic! ;). Maybe roast some before dehydration?

As I entered the foray of jarred soup, they turned out to be delicious!

My Favourite SOUP-IN-A-JAR RECIPES

COCONUT CURRY DETOX SOUP

  • Servings: 6-10
  • Difficulty: easy
  • Print

INGREDIENTS
2/3 cup orange lentils
2/3 cup red or French green (Puy) lentils
1 tablespoon turmeric
1 teaspoon smoked paprika (or plain paprika)
½ teaspoon cinnamon
1 tablespoon dried onions -minced
1 teaspoon dried garlic granules
½ teaspoon red pepper flakes (1 tsp. – for a hot version)
½ teaspoon cumin seeds
½ teaspoon ground coriander
½ teaspoon fresh grated ginger (1 tsp. powdered ginger)
½ teaspoon black pepper
½ tsp grated nutmeg
6 cups low-sodium vegetable broth
1 small dried chile pepper
A dash of salt -added at the end of cooking
I tablespoon dried tomatoes (optional)
(have coconut milk and vegetable stock ready for the cooking process)
OPTIONAL: 1/2 cup black forbidden rice -adds a flare of colour to your layers. One dried hot pepper on top.
DIRECTIONS.

Add vegetable stock to a sauce pan, plus all remaining ingredients and one 14-ounce can of coconut milk. 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. GARNISH: Cilantro or Fresh Mint. Season to taste. (This is the time to add salt). If you do not have coconut mil use ¼ cup Coconut (shredded). NOTE: You may add 1/4 cup of coconut powder to the jar instead of canned coconut milk in the cooking process

I ran out of wild rice that day and used brown rice instead of forbidden black rice. There is a difference. (Later I replaced it with black rice). Plastic bags kept the rice and spices from falling all over the different layers. Powdered spices go into the pot not on the sides of the jar. I like to purée half of the soup for a nice texture. This particular load of gold that looks like a striped Bengal tiger has dried tomatoes added ( used my air fryer).
Many people call this soup ~ VEGAN DETOX SOUP for the obvious, healthy reasons.
Le Puy lentils grown in volcanic soil in Le Puy, France, add a special flavour. Don’t miss out on it.
TIP: If you don’t want to use canned coconut milk, you can now buy coconut powder. Same exquisite flavour!

5 bean soup-in-a-jar

  • Servings: 10-12
  • Difficulty: easy
  • Print

INGREDIENTS
1 quart (32 ounce) jar with lid
Printable label/gift tag (scroll down for the free printable!)
1 cup dried kidney beans
1 cup dried white beans
1 cup dried black beans
1 cup dried pinto beans
1 cup dried split peas
1 teaspoon dried onion powder
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dry mustard
1-2 teaspoons thyme
2 teaspoons Sea salt
1 bay leaf
1 CAN (14OZ) diced tomatoes (when ready to cook the soup)
ASSEMBLY
Layer 1/2 to ¾ cup pinto beans in jars; shake gently to level beans. Repeat with ¾ cup of peas, northern beans, black beans and red beans. Set jars aside. (You may need 2-3 jars.- depends on the size)
Combine pepper, paprika, dry mustard, dried onion powder, salt, garlic powder, oregano, rosemary and basil in a small bowl.
Place 3 T of spice mix in a snack-size ziploc bag. Add 2 bay leaves and 1 bouillon cube. Gently shake contents to one side of bag and close. Fold bag around spices and place in top of each jar.
Place lids on jars, sealing tightly. Tie with ribbon and attach printable gift tag with instructions..

DIRECTIONS
Remove spice packet
rinse bean and place in a pot with water 1 inch above the beans
Bring to a boil and boil for one minute
Remove from heat and soak the beans for one hour
Drain and rinse beans then add beans to the pot with spices, diced tomatoes and 6 cups of water
Bring to a boil then reduce heat this is when you add salt) and simmer until beans are tender (1 1/2 to 2 hours) and soup is thick
Refrigerator leftovers up to 5 days

Print your LABELS “5 Bean Vegetarian Soup” : download label -instructions HERE

Italian Barley soup-in-a-jar

  • Servings: 8-12
  • Difficulty: easy
  • Print

INGREDIENTS
1 cup pearled barley
1/2 cup sundried tomatoes (dehydrated, not packed in oil)
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
DIRECTIONS
Remove wrapper from bouillon cube and add it, plus all remaining ingredients, plus four cups of water (omit the bouillon if using stock) 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.

<–Left Italian Barley Soup with sun dried tomatoes

BONUS ~ Fast and Easy!

I grew up on pea soup. Buying a huge bag of dry split peas can be daunting. It usually stays on my shelf in the pantry a bit too long. A simply mason jar filled with measured dry split peas with spices already added is eye appealing! Life is now easier!

SPLIT PEA soup-in-a-jar!

  • Servings: 10-12
  • Difficulty: easy
  • Print

INGREDIENTS
2 cups split green peas
1/2 teaspoon celery seed
1 tablespoon dried chopped onions or onion powder
1 tablespoon dried minced garlic
1-2 tsp. thyme
1-2 bay leaf
1 chicken bouillon cube( unless you use stock instead of water – use Knorr)
DIRECTIONS
Remove wrapper from bouillon cube and add it, plus all remaining ingredients, plus four cups of water (or stock) 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 (optional) before serving. Season to taste.

Garnish: Fresh mint. chives, fresh peas, an asparagus stalk is a good addition. While cooking, pop in fresh or frozen broccoli. It pairs well with pea soup. A dollop of yogurt is refreshing and eye appealing.

Burn Belly Fat

Top seven foods to remove belly fat. #1 is BEANS. Try our 5 BEAN SOUP IN-A-JAR. More belly fat burning vegetables: click this link –> Burn belly fat. Dehydrated fruits like blueberries and apricots is another healthy soup. Make fruit soup. –> Finland’s blueberry soup. (This recipe -No need to add sugar. Mom never did.) Finland’s blueberry soup retails $30-40 online (for a 220 gm. pouch). Make your own! (use wild blueberries ONLY not canned). I grew up eating this soup. Hot or cold! Yum!

A WARM HUG

Layer all ingredients in a clean, glass (pint size) jar in a colorful order. Bay leaf or whole peppers on the top layer. Tightly close the lid, add a tag, and place on the shelf for up to 12 months.. Friends, college students and just about everyone will be beaming when you gift your dry soup to them. Hot soup on a cold, winter day is like a warm hug!

How To Dehydrate Vegetables

Dried veggies is a brilliant addition to your soup. See Link–> Best Veggies To Dehydrate Fresh herbs can easily be dried. Some vegetables, including eggplant, squash, and green beans, should be blanched before drying.
–> Dehydrate carrots : Preheat your oven to 170 degrees F, or the lowest temperature setting. On your baking sheets, lined with parchment paper, arrange your prepared produce. Separate the items so they don’t touch. Then, transfer the baking sheets to the oven to let the produce dry, flipping the pieces occasionally throughout the process. Check periodically for doneness. Most dried veggies required soaking the veggies for 15 minutes in hot water before adding to the soup. (You can add this ‘soaking’ water fight in your soup).

Dehydrated Vegetables ~Healthy Additions

EXPERIMENT

IF YOU WANT A TEX-MEX SOUP (add to the 5 bean soup) Add 1–> 4 ounce can Green chilli. 1/2 tsp. cumin and 1 1/2 tsp. chilli powder, a dash of hot chilli flakes. If you have fresh bell pepper around add that to the cooking of the beans. For the pea soup I always add thyme – ( my own recipe ) when I made fresh soup. No difference with jarred soup.

There is even a 15 bean soup. The possibilities are endless.

Advertisement

Garlic Soup -For Colds & Flu

Garlic or Allium sativum, is part of the Alium family. Other family members are onions, leeks, shallots and chives. This creamy goodness soup does not taste garlic-y! 🙂 💖

Heals Your Gut!

“Raw garlic is most beneficial, since heat and water inactivate sulfur enzymes, which can diminish garlic’s antibiotic effects.” published by Lee Holmes, Heal Your Gut

Garlic has great flavour and health benefits. Garlic is used for building the immune system, fighting colds and flu! The famous Louis Pasteur first discovered that garlic kills bacteria. As a topical, garlic mixed with jojoba oil (or mineral oil) is used as an ointment for itchy, dry skin.

Marchand Lamarre, Ontario Garlic Farmer

Ask The Expert

Marchand highly recommends treating your garlic as a garnish. Garlic should be peeled and minced gently. Allow 5-10 minutes for the sulphur compounds to oxidize, this is when Allicin is formed. Allicin contains all the therapeutic and health benefits of fresh garlic. Avoid putting garlic directly in hot oil, this will destroy the Allicin. Instead add the garlic later in the cooking process. The garlic flavours will be enhanced and Allicin will not be lost.

We are proud Ontario farmers located in Kawartha Lakes and Haliburton.

We specialize in growing more than 25 varieties of premium seed garlic. All of our garlic is planted and harvested by hand.  This quality control measure ensures only the best product is available for our customers.

To lean more about locally farmed garlic and buy online: please go to garlicloves.com

Three Most asked Questions: Why did you start Garlic farming? 
Ans:  Garlic is a hardy plant that can withstand a wide temperature range, poor soils, and minimal inputs.  I also consider it a plant with some of the greatest health benefits you can grow in Ontario.  When considering the multiplier effects of planting garlic,  It is possible to grow a lot of garlic in a short period of time (if you don't eat it all).  Garlic is also a staple within so many cultures, thus appealing to so many target markets.
Q2: When should you plant garlic?
Ans:  It is paramount to start growing garlic from a reliable source, disease free, clean seed stock.  Garlic is usually planted in the fall, near the end of October.  Each bulb is 'cracked' into individual cloves.   Cloves are planted 3-5 inches deep and about 8-10 inches apart.  Cover with mulch and leave in the ground over winter.  The plants will sprout early in the spring and harvest comes late in July when half of the plants leaves have turned brown. 
Q3 Where is the best place to store my garlic?
Ans:  Garlic should never be stored in the fridge. This will only encourage the cloves to sprout. I recommend a cold storage room if you have one, lots of air circulation, consistent temperatures around 5 to 10 degrees Celsius and low humidity around 34 to 42%. In the kitchen, we usually keep a two-week supply of bulbs on the counter out of direct sunlight.  Extra stock is kept in the cold cellar. 

Thirty-Clove Garlic Soup (Vegan, Paleo)

This healing and nutritious roasted garlic soup is full of anti-inflammatory, antibiotic and gut-loving properties.

Thirty-Clove Garlic Soup

  • Servings: 2-3
  • Difficulty: medium
  • Print

INGREDIENTS

  • 30 cloves of medium size garlic (3-5 garlic bulbs): whole, unpeeled, garlic heads)
  • 2 tbsp. coconut oil (ghee or unsalted butter)
  • one large onion -chopped
  • 1 1/2 litre (50 fl oz/ 6 cups) vegetable stock + 1/2 cup of water
  • 1 potato
  • 2 tsp ground turmeric
  • 1/2 tsp ground black pepper
  • 1/2 tsp cumin seeds
  • 1/4 tsp red pepper flakes
  • 2 tbsp apple cider vinegar ( or lemon juice)
  • 60 ml (3 fl oz/1/4 cup/ 4 tbsp.) coconut milk** (optional)
  • 1 tbsp wheat-free tamari
  • 1 tsp sea salt -with added iodine (thyroid protection)

INSTRUCTIONS

  1. Pre-heat the oven to 175 C / 345 F.
  2. Slice off the tip of each garlic bulb to expose the cloves Drizzle olive oil. Wrap in tin foil, place on baking tray cut side up for 35-40 minutes. Note -oven timing: Every oven is different. Make sure you can easily slip the garlic cloves from the head. Blend garlic with some stock in a food processor until smooth). You may use raw garlic* instead of roasted. (Raw garlic is preferred.)
  3. Saute onion in coconut oil for about 5 minutes, or until translucent. Add the stock , turmeric, pepper, cumin, vinegar (or lemon juice), tamari, red pepper flakes and blended garlic. Reduce heat to low-medium.
  4. Chop potato, add to blender ( magic bullet -or wand ) and puree. Hint: Add the lemon juice to the potato to prevent oxidization.Then, quickly add to your soup.
  5. Reduce the heat further to simmer, uncovered for about 15 minutes.
  6. Added coconut milk, salt and stir thoroughly. Serve immediately with croutons. Add your own toppings like mushrooms or crispy capers (my favorite).

GARNISH: Chives, parsley, croutons, crispy capers [ Submerge capers in oil and microwave about 5 minutes until dark in color for a crispy topping ].

The garlic flavour in the soup wasn’t overpowering. The flavour is mellow, sweet and nutty. Turmeric gives the soup its golden colour. (Add a pinch of saffron for a richer golden colour.)

* Raw garlic -mince gently and allow to sit for 5-10 minutes, for sulphur to oxidize, before adding to the hot soup …garlic tip provided by Marchand Lamarre

** Coconut milk – If the spices are too strong, add the coconut milk until you find a good balance to your palate.

Variations

GARLIC TONIC SOUP

1 head of raw garlic. Once you have minced the garlic and let sit for 10 min. All that beautiful Allicin full of antibacterial, anti-parasitic, anti-fungal and anti-viral properties is ready for consumption.  It should then go directly into the blender with the rest of the of warm stock. Add salt, pepper and turmeric. You may want to add cayenne pepper (boosts metabolism), red pepper flakes or minced ginger. [Serves one or 2 people]. To your base garlic soup, add cooked vegetables such as carrots, pumpkin, cauliflower, broccoli or zucchini ( puréed or chopped). Any left over veggies would be welcomed. Be creative.

Garlic -Another Super Food!

Drinking raw garlic with warm water in the morning can bring such effects and gives a refreshing feel. It enhances the proper functioning of your metabolic system. 1. Aids in weight loss 2. reduces Cholesterol levels 3. Controls Blood sugar, 4. Eases digestion 5. Antibiotic properties 6. Detoxifier 7. Improves bone strength

Note: Chew parsley to get rid of garlic breathe.