How to Make Dried Soup Mix | Jar, Store & Simmer

A DIY dried soup mix starts with the simplest premise: dry ingredients stay shelf-stable together until you add water. The payoff is a pantry full of instant meal bases with no preservatives and zero mystery ingredients. Whether you want a ten-minute onion soup, a twenty-minute chicken noodle, or a hearty bean soup that simmers for an hour, the method is the same—dry ingredients layered or blended in a jar, sealed, labeled, and stored in a cool, dark place. The trick is knowing which ingredients work together and how to cook each blend when you’re ready to eat.

What Goes Into a Dried Soup Mix

The foundation is always dehydrated ingredients that store well at room temperature: grains like barley or rice, dried beans like split peas or lentils, dehydrated vegetables (onion flakes, dried carrots, tomato powder), instant bouillon granules, powdered milk, and seasonings. A cream-of-soup base uses instant non-fat dry milk, cornstarch, and bouillon as its backbone. An onion soup mix relies on dried onion, beef bouillon granules, and spices. A veggie soup powder might include dried potato, tomato, and carrot. The key is keeping everything bone-dry before it goes into the jar—moisture is the enemy, and a single damp spoonful can ruin the whole batch.

Layer or Blend: How to Pack the Jar

Layering ingredients in a clear pint or quart Mason jar makes the mix look beautiful and lets you see what’s inside at a glance. Start with the largest, heaviest items at the bottom (beans or barley), then add smaller grains, then powders and seasonings at the top. If you prefer function over appearance, dump all the dry ingredients into a bowl, stir together, and funnel into an airtight container. Either method works; important is a tight seal and a label with water amount and simmer time. Quart freezer bags serve as a space-saving alternative, though they’re less stable for boiling water; set inside a bowl or on a plate to guard against leaks. For jars, ensure glass is heat-safe—standard Mason jars handle boiling water fine, but not all decorative jars do.

How to Cook Each Type of Mix

The cooking method depends entirely on what you put in the jar. Instant-style mixes with fine grains and powdered ingredients need only boiling water and a 9- to 10-minute rest. Onion soup mix gets 4 cups of water, a quick stir, and about 10 minutes of simmering. Chicken noodle soup mix calls for 6 cups of water and a 20-minute simmer; add cooked chicken near the end for protein. Barley- or bean-based mixes need longer: a barley soup simmers for about 1 hour 15 minutes, and a split pea or seven-bean blend may need more time depending on bean size. Always check the label—water amount and cooking time are the two numbers that matter.

If stocking a pantry with homemade mixes and wanting store-bought backups, our tester-approved guide to the best dried soup mixes on the market covers what to look for on a label.

Storage and Shelf Life

Dried soup mix stored in a cool, dark pantry in a properly sealed jar stays good for months. Onion soup mix keeps for up to six months; bean-based blends with whole dried beans last longer because the beans have protective skin. The biggest risk is moisture seeping in—if the jar wasn’t dry when filled or the lid isn’t airtight, powder can clump and spoil. Keep jars away from stove steam, never dip a wet spoon into the mix, and label every jar with water amount, cooking vessel, and timing.

Diet and Allergen Notes

Most dried soup mixes are not automatically vegetarian, dairy-free, or gluten-free. Bouillon is often beef- or chicken-based, powdered milk is dairy, and barley contains gluten. For dietary restrictions, swap beef bouillon for vegetable, leave out milk powder, and use rice or quinoa instead of barley. Write the substitution on the label.