Trailblazer Bean Soup Mix

If you want one jar to turn into a genuinely hearty dinner later, this Trailblazer Bean Soup Mix gets the job done. It layers eight kinds of dried beans and peas into a giftable pantry mix, then turns into a slow cooker bean soup with ham hock, vegetables, tomato sauce, and a splash of lemon right before serving.

It is practical, filling, and easy to stash for later. Better yet, one batch of dry mix makes an estimated 12 hearty servings of soup, so it stretches nicely when you need a low-cost meal that still tastes like you planned ahead on purpose.

Ingredients for Trailblazer Bean Soup Mix

For the dry soup mix, you will need:

• 1 cup pinto beans
• 1 cup black beans
• 1 cup kidney beans
• 1 cup yellow split peas
• 1 cup black-eyed peas
• 1 cup lentils
• 1 cup green split peas
• 1 cup Great Northern beans

To prepare the soup later, attach these directions with the mix:

• 1 jar Trailblazer Bean Soup Mix
• 7 cups water
• 1 ham hock
• 1 garlic clove, minced
• 1 large onion, chopped
• 1 teaspoon chili powder
• 1 to 2 teaspoons salt
• 1 can tomato sauce, 8 ounces
• 2 carrots, chopped
• 1 rib celery, chopped
• 3 tablespoons lemon juice
• Sour cream, for serving (optional)
• Grated cheese, for serving (optional)

If you like building pantry mixes, you might also want to try Layered Bean Soup Mix or Dozen Bean Pot Soup Mix for a little variety.

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How to Make Trailblazer Bean Soup Mix

1. Measure 1 cup each of the pinto beans, black beans, kidney beans, yellow split peas, black-eyed peas, lentils, green split peas, and Great Northern beans.
2. Layer the beans and peas in a large cone-shaped bag, jar, or vacuum-seal bag.
3. Seal the container tightly.
4. Attach a tag labeled Trailblazer Bean Soup with the cooking directions for the finished soup.
5. Decorate the jar or bag if you are giving it as a gift.

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How to Cook the Soup

This mix is designed for a slow cooker, but you can also simmer it on the stove if that works better in your kitchen.

1. Place the entire jar of bean soup mix in the slow cooker.
2. Add the water, ham hock, minced garlic, chopped onion, chili powder, salt, tomato sauce, chopped carrots, and chopped celery.
3. Cover and cook on medium for about 7 hours, or until the beans are tender.
4. If you prefer the stovetop, place everything in a stockpot, cover, and simmer until the beans are done.
5. Remove the ham hock, pull the meat from the bone, and return the meat to the soup.
6. Stir in the lemon juice just before serving.
7. Top with sour cream or grated cheese, if desired.

Because this mix includes dried kidney beans, it is smart to treat the slow cooker like a finisher, not the whole plan. For best safety and texture, soak the dry mix first, rinse it well, then boil it for 10 minutes before transferring it to the slow cooker. That extra step helps address the natural toxin in dried kidney beans that slow cookers may not reliably neutralize, according to UC Master Food Preservers.

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Helpful Tips

• Use a large container. Eight cups of dry beans and peas take up more room than you might think, especially if you want neat visible layers.
• Rinse before cooking. Dried beans can hide small bits of field debris. A quick rinse and sort saves you from a crunchy surprise nobody asked for.
• Hold back some salt until the end if needed. Ham hocks vary a lot in saltiness, so start with the lower amount and adjust after the soup finishes cooking.
• Do not skip the lemon juice. That little bit of acid wakes up the whole pot and keeps the soup from tasting flat or heavy.

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Easy Variations

• Make it meatier. Add extra diced ham after the hock is removed if you want more bites of meat in each bowl.
• Skip the ham hock. Use a smoked turkey leg or a little smoked sausage if that is what you have on hand.
• Turn up the heat. Add a pinch of cayenne or extra chili powder if you want more kick.
• Keep it simple. Serve the finished soup with cornbread, crackers, or warm flour tortillas and call dinner handled.
• Try another bean mix next time. If you like this style of soup, Rainbow Bean Soup Mix gives you another pantry-friendly option.

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Storage and Shelf Life

Dry mix storage: Store the sealed dry mix in an airtight jar or bag in a cool, dark, dry pantry. A conservative estimate is up to 1 year for best quality because dried beans and split peas gradually lose moisture and take longer to soften as they age. If you vacuum seal it and keep it away from heat and humidity, it may still be usable beyond that, but the texture gets less predictable.

Prepared soup storage: Cool leftovers promptly, divide them into shallow containers, and refrigerate for 3 to 4 days. Freeze for an estimated 2 to 3 months for best quality. Reheat the soup to a full simmer, and if it thickens too much in the fridge, add a splash of water before warming it back up.

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Serving Suggestions

This soup is filling enough to stand on its own, but it plays well with simple sides. Serve it with cornbread, biscuits, saltines, or a hunk of crusty bread if you want to stretch it into an even more satisfying meal.

For toppings, sour cream softens the chili and lemon nicely, while grated cheese adds a little richness. If you like soup night with options, set out chopped green onions, extra lemon wedges, and hot sauce and let everyone fix their own bowl.

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💸 Budget101® Price Breakdown: Trailblazer Bean Soup Mix

🛒 Walmart Grocery List

• Pinto Beans, 1 lb
• Black Beans, 1 lb
• Light Red Kidney Beans, 1 lb
• Yellow Split Peas, 1 lb
• Black-Eyed Peas, 1 lb
• Lentils, 1 lb
• Green Split Peas, 1 lb
• Great Northern Beans, 1 lb
• Trailblazer Bean Soup Mix, 1 jar
• Smoked Pork Hocks, about 2 lb tray pack
• Garlic Bulb, 1 each
• Yellow Onion, 1 each
• Chili Powder, 2.5 oz
• Salt, 26 oz
• Tomato Sauce, 8 oz Can
• Whole Carrots, 2 lb Bag
• Celery Stalk, 1 each
• Fresh Lemon, 1 each
• Sour Cream, 16 oz Tub
• Sharp Cheddar Cheese, 8 oz Bag

Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.

Frequently Asked Questions about Trailblazer Bean Soup Mix

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Trailblazer Bean Soup Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 20 minutes mins

cook timeCook 7 hours hrs

total timeTotal 7 hours hrs 20 minutes mins

This pantry-friendly layered bean soup mix combines eight dried beans and peas into a giftable jar that cooks into a hearty ham and bean soup with tomato, vegetables, and lemon. Estimated total batch cost is $8.50, or about $0.71 per serving for 12 hearty servings.

ServingsServings 12 servings

CourseCourse Dinner, lunch, Soup

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $8.50

Ingredients

1/21x2x

• ▢ 1 cup pinto beans
• ▢ 1 cup black beans
• ▢ 1 cup kidney beans
• ▢ 1 cup yellow split peas
• ▢ 1 cup black-eyed peas
• ▢ 1 cup lentils
• ▢ 1 cup green split peas
• ▢ 1 cup Great Northern beans
• ▢ 7 cups water
• ▢ 1 ham hock
• ▢ 1 garlic clove minced
• ▢ 1 large onion chopped
• ▢ 1 teaspoon chili powder
• ▢ 1 to 2 teaspoons salt
• ▢ 1 8- ounce can tomato sauce
• ▢ 2 carrots chopped
• ▢ 1 rib celery chopped
• ▢ 3 tablespoons lemon juice
• ▢ Sour cream optional
• ▢ Grated cheese optional

Equipment

Large measuring cup

Large jar, cone bag, or vacuum-seal bag

Slow cooker

Cutting Board

Knife

large bowl

Stockpot (optional)

Instructions

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1. Measure 1 cup each of the pinto beans, black beans, kidney beans, yellow split peas, black-eyed peas, lentils, green split peas, and Great Northern beans.
2. Layer the dry ingredients in a large cone-shaped bag, jar, or vacuum-seal bag and seal tightly.
3. Attach a tag with the soup directions.
4. To prepare the soup, place the entire jar of mix in the slow cooker with the water, ham hock, garlic, onion, chili powder, salt, tomato sauce, carrots, and celery.
5. Cover and cook on medium for 7 hours or until the beans are tender.
6. Remove the ham hock, pull the meat from the bone, and return the meat to the soup.
7. Stir in the lemon juice just before serving.
8. Top with sour cream or grated cheese, if desired.
9. For stovetop preparation, place the ingredients in a stockpot, cover, and simmer until the beans are tender.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Estimated yield is about 18 cups of finished soup, or 12 servings at 1 1/2 cups each.
Prep time is an estimate based on measuring the mix and chopping the vegetables.
For best safety and texture, soak the bean mix, rinse, and boil for 10 minutes before slow cooking because the mix includes dried kidney beans.
Store the dry mix in an airtight container in a cool, dry pantry for up to 1 year for best quality.
Refrigerate cooked soup within 2 hours and use within 3 to 4 days.
Freeze cooked soup for 2 to 3 months for best quality.

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