Remember those cups of instant soup that kept you alive in college? This is like that, but…healthier, sexier and way more delicious.

Pamela Salzman, pro cooking instructor and author of Kitchen Matters, made these four adorable mason jar soup recipes just for us, answering the age-old question of what to eat at our desks on a harried Tuesday afternoon.

From miso noodle to Thai curry, these four versatile recipes are a breeze to meal prep and we love that they’re microwave-free (grab an electric kettle for the office kitchen ASAP!).

How to Make Mason Jar Soup

Select your recipe from the lists below. Place all of the ingredients (except garnishes) in a Mason jar or glass jar with a tight fitting lid in the order that they appear in the recipes. Store in the refrigerator overnight. It’s fine if the frozen vegetables defrost.

When ready to consume, remove from the refrigerator and pour 1 cup of boiling water on top and close the lid. Allow the soup to heat up and the flavors to meld (about 5 minutes).

Open the lid and stir well to combine. Taste for seasoning and add salt or desired flavors accordingly. Garnish with desired accompaniments.

Pesto Minestrone
Serves 1


3 Tbsp good quality marinara sauce
1 Tbsp prepared pesto, preferably homemade
¼ tsp sea salt, plus more to taste
a small handful raw spinach
2 Tbsp grated zucchini
1/3 cup cooked white beans (such as cannelini or great northern)
1/3 cup cooked farro or other hearty grain (barley, wheat berries etc)
frozen vegetables like green beans, carrots and peas (optional)

Miso Noodle Soup
Serves 1


1 Tbsp white miso
1 tsp toasted sesame oil
1 tsp shoyu, wheat-free tamari or coconut aminos
¼ tsp sriracha or chili-garlic paste, or more if you like it spicy
¼ cup frozen or blanched edamame
2 medium shiitake mushrooms, caps wiped clean, stems removed and sliced thinly
4 sugar snap peas, trimmed and sliced thinly on the diagonal
½ cup cooked noodles (ramen, soba, whole-wheat spaghetti or shritaki)
1 Tbsp chopped cilantro
1 Tbsp thinly sliced green onion
sea salt to taste

Thai Curry Soup
Serves 1


3 Tbsp full-fat coconut milk
1 tsp Thai yellow curry paste
big pinch of coconut sugar
big pinch of turmeric
big pinch ground ginger
1 tsp tamari
1 small carrot, peeled and julienned
¼ cup frozen cauliflower florets
¼ cup frozen peas
½ cup cooked white or brown rice
basil, mint and lime wedges for garnish

Mexican Black Bean Soup
Serves 1


½ small avocado, diced
1/3 cup prepared salsa
pinch of cumin
pinch of chipotle powder
¼ cup cooked, shredded chicken
1/3 cup frozen fire-roasted or regular corn
1/3 cup cooked black beans
¼ tsp sea salt, plus more to taste

Love the idea of instant soup in jars?
You’ll love these nutritionist-approved mason jar salads.

From our friends


  1. Good Artical

    Plan My careers | 03.20.2018 | Reply
  2. I’m a busy business owner, and was looking for fast (and delicious) lunch recipes I could pre-prep for the week. Thanks for sharing these – I can’t wait to try them this week!

    Aly H. | 10.07.2018 | Reply

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