These Vegetarian bean soup recipe DIY jars are perfect for this time of year when the weather starts to get cooler. After making the mason jar recipe, make the soup using this recipe. This recipe uses pinto, northern, black, and kidney beans as well as split green peas. The spice pack made and put in the mason jar has black pepper, paprika, dried mustard, dried onion flakes, sea salt, garlic powder, oregano, rosemary, bay leaf, and vegetable bouillon cubes. With all those seasonings, you know this soup is going to be flavorful! And with pre-made bean soup DIY jars, it’s easier than ever!

This Vegetarian bean soup recipe is not only vegetarian, but thanks to the vegetable bouillon, it is also vegan. The beans really pack a lot of protein and carbs. Once you add the diced tomatoes, you have everything you need in a meal! However, it’s understandable if you need something to go along with your soup, like some fresh bread.

Because beans and canned tomatoes are relatively inexpensive, this is a great winter meal for when you are trying to stay on a tight budget. Plus, each individual jar makes eight servings, so it can last you a while! And this recipe makes four jars. If you aren’t able to finish all eight servings within a few days, you can freeze portioned leftovers to easily be heated up when you need it.

If you need more soup recipes like this vegetarian 5 bean soup for this winter, don’t worry! Here is a link to all of our soups and stews! We love them all this time of year, and think that you will, too.

Vegetarian 5 Bean Soup DIY Jar

These mason jars make excellent Christmas gifts and makes an equally delicious soup! Save leftovers in smaller mason jars and put it in on the freezer for a quick lunch when you are in a bind. This recipe makes 4 jars, and each jar contains about 8 servings!
Course: Main Dish, Soups and Stews
Cuisine: American, Gluten Free, Vegetarian
Keyword: Budget-friendly, Easy, Fall, Holiday, Lean protein, Make ahead, Mason jar, Vegan, Winter
Condition: Dairy Free, Gluten Free, Nut Free
Servings: 32 servings


  • 1 lb pinto beans dried
  • 1 lb split green peas dried
  • 1 lb great northern beans dried
  • 1 lb black beans dried
  • 1 lb kidney beans dried
  • 1 tbsp black pepper
  • 1 tbsp paprika
  • 1 tbsp dry mustard
  • 4 tbsp dried onion flakes
  • 2 tbsp salt
  • 2 tbsp garlic powder
  • 2 tbsp oregano dried
  • 1 tsp rosemary dried
  • 8 bay leaf
  • 4 vegetable bouillon cubes low sodium
  • 4 mason jars quart size
  • 4 snack size zipper lock bag


  • In each mason jar, layer 2/3 cup pinto beans, peas, northern beans, black beans, kidney beans.
  • In a bowl, combine all of the seasonings and spices. Divide the seasoning between the four zipper lock bags. Add bouillon cube and 2 bay leaves into each bag. Place one bag in each mason jar. Close the mason jars.


Carbohydrates: 22g | Protein: 8g | Fat: 1g | Sodium: 579mg | Potassium: 387mg | Fiber: 8g

Let us know what you think of this Vegetarian bean soup recipe in the comments section below.

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Klara Knezevic is a registered dietitian nutritionist based in Maryland. She has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates, one of the largest nutrition private practices in the country. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor of Cooking with Food Sensitivities Survival Guide and Nourished: 10 Ingredients to Happy, Healthy Eating.