Mexican Soup in a Jar
This Mexican soup in a jar offers both convenience and taste because all you have to do is just add water, and it’s ready to enjoy. It simplifies meal preparation without compromising on flavor, making it a delicious and hassle-free option for lunch or dinner on the go.
Soup-in-a-jar recipes like this one and our Asian Mason Jar Soup are the perfect grab-and-go lunches for commuting or having handy in the fridge for days when you need something quick and nutritious!
We have more easy soup recipes on this website like my Instant Pot healthy vegetable soup and this 20-minute vegan miso soup.
Healthy soup in a jar
In the cold winter months, Mexican chicken soup was a celebratory and comfort food for me at the first sign of a snowflake because you never know when you’ll lose power for a week during a storm in the south. But, going plant-based meant my tradition needed to be revamped, and that’s why I came up with this new Mexican rice soup recipe that is vegan, oil-free, and gluten-free.
This healthier taco-style soup that you can make in a jar has a warm tangy flavor that is every bit as delicious and much MORE nutritious, and it requires minimal effort to prepare. It’s also a great recipe to meal prep because it is so easy and quick to make.
When prepping lunches, this soup in a jar is a definite winner! You can prep a week’s worth of jars from start to finish in about 15 minutes. On the go? Mason jar soup recipes are commute-friendly because they are lightweight with no leaking, AND once you’re ready to eat, just add hot water and they’re ready in 3-5 minutes!
Reasons you will love this recipe
- Convenient and Ready-to-Go: This soup in a jar is the perfect grab-and-go meal—just add hot water, and you’ve got a delicious, homemade meal in minutes.
- Vegan and Oil-Free: Completely plant-based and free of oil, this soup is a healthy, heart-friendly option that doesn’t compromise on flavor.
- Perfect for Meal Prep: This soup is ideal for meal prep, allowing you to make multiple jars ahead of time for easy, nutritious meals throughout the week.
- Customizable and Nutrient-Rich: Packed with wholesome ingredients, you can customize each jar with your favorite veggies, grains, and seasonings to create a nourishing, balanced meal.
Ingredients you will need
- Rice. Any of your favorite rice varieties can be used to make this soup.
- Tomatoes. Use fresh diced tomatoes, fire-roasted tomatoes, Rotel, or pico-de-Gallo.
- Veggies. I like to add onion, corn kernels, and fresh cilantro to my soup for flavor and heartiness.
- Avocado. You can use fresh or frozen avocado chunks in this recipe. These tips on choosing the best avocados should be helpful.
- Lime Juice. This adds the perfect tangy fiesta flavor.
- Seasonings. Vegetable Bouillon is the main staple of this recipe’s broth base. We have a delicious homemade bouillon recipe made with ingredients you probably already have in your pantry.
How to make mason jar soup
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
You can make a single jar serving, but I prefer to batch cook and make a few jars at a time. The ingredients listed are for one jar, so you’ll need to double, triple, etc if you are making more.
STEP #1: Begin by choosing ingredients for each jar depending on how long it will be before you use them. For instance, I would only add fresh avocado to a jar I plan to eat within a couple of days. Chop the ingredients into small pieces and drop them into the canning jar(s).
STEP #2: Add the 4 soup base ingredients to the jar–veggie bouillon, lime juice, salt, and pepper–to the jar as well as any add-ins that you might like from the suggested list. Tighten the lid on the jar and refrigerate.
STEP #3: When you are ready to eat, boil 2 cups of water and pour over the ingredients in the jar. Remember to make sure your jar has reached room temperature before adding boiling hot water. Tighten the lid back down on the jar and allow it to set for 4-5 minutes. Do not shake the jar because pressure builds up from the hot water.
Alternately, if you don’t have access to a kettle for hot water, remove the lid, fill the jar with 2 cups of cold water, and microwave for 3-5 minutes on high power. You can also use water from the coffee pot.
Once the time is up, STIR AND EAT!
Pro tips & variations
Tomatoes- There are several options for the tomatoes in this recipe depending on what you have on hand. I like to use pico-de-gallo because it’s fresh and easy, but I have also used fresh-chopped, canned fire-roasted tomatoes, as well as Rotel in a pinch and they have all worked well.
Speed it up- Pico de gallo is a type of fresh salsa made from tomatoes, onions, cilantro, and seasonings. It can be used with tortilla chips, bean tacos, burritos, rice, vegan breakfast scrambles, soups, and more. Obviously, you can buy and chop these ingredients yourself, but if you’re looking for ways to speed up your meal prepping check the produce section of your local grocery store for fresh pico. I’ve even frozen my pre-packaged fresh pico and used it in soups later and it works great!
Frozen veggies- Frozen corn and avocado work very well in this soup-in-a-jar recipe. You don’t need to thaw them. Just toss them in and they’ll be thawed by the time you eat.
Avocados- Frozen avocado chunks are perfect for this recipe. They stay firm and green longer than fresh avocado (if you use citrus juice when you freeze them), they are pre-chopped for you, and they’re also available in most grocery store freezer sections so if you’re looking for shortcuts with this recipe give them a try.
Storage suggestions
This soup base can be stored in the fridge for up to 5 days. It’s fine to food prep and add all of the ingredients ahead of time if they won’t spoil before you consume them. For instance, I would use my jars with avocado at the beginning of the week or add the fresh avocado the night before.
Best jars to use
Use a 24 oz or 32oz canning jar with a wide mouth and sealing lid. A wide mouth makes it easier to add ingredients and to eat from!
Your soup jar needs to be able to withstand boiling water temperatures without cracking. Most smooth-sided jars are not designed to be used at high temperatures.
Do not put boiling water into a jar straight out of the fridge. Let the jar warm to room temperature before adding the boiling water. Rapid temperature changes can result in broken glass.
I recommend NOT shaking the jar once you add the water; stirring is sufficient. Pressure builds in a jar with boiling hot water and shaking can amplify that process.
Use oven mitts or a kitchen towel to handle a hot jar until it cools.
Frequently Asked Questions
Absolutely! You can customize mason jar soup by choosing different grains, legumes, spices, and seasonings. It’s a flexible recipe that allows you to tailor it to your taste and dietary preferences.
Simply bring your pre-filled mason jar and pour boiling water over the ingredients. Seal the jar and let it sit for 5-10 minutes.
Yes! Use gluten-free grains or pasta such as quinoa, rice, or gluten-free noodles, and check that any seasonings or added ingredients are also certified gluten-free.
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Mexican Mason Jar Soup
Ingredients
- 1/4 cup tomatoes, diced roasted tomatoes, Rotel, or pico-de-Gallo
- 1/4 cup kernel corn frozen corn works great
- 1/4 cup avocado diced into chunks
- 1 tablespoon onion, diced optional if using pico
- 1 tablespoon cilantro, chopped optional if using pico
- 1 cup cooked rice
- 2 cups boiling hot water
Soup Base
- 2 teaspoons vegetable bouillon try our homemade recipe linked here
- 1 teaspoon lime juice
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- You can make a single jar serving, but I prefer to batch cook and make a few jars at a time. The ingredients listed are for one jar, so you’ll need to double, triple, etc if you are making more.
- Begin by choosing ingredients for each jar depending on how long it will be before you use them. For instance, I would only add fresh avocado to a jar I plan to eat within a couple of days. Chop the ingredients into small pieces and drop them into the canning jar(s).
- Add the 4 soup base ingredients to the jar–veggie bouillon, lime juice, salt, and pepper–to the jar as well as any add-ins that you might like from the suggested list. Tighten the lid on the jar and refrigerate.
- When you are ready to eat, boil 2 cups of water and pour over the ingredients in the jar. Remember to make sure your jar has reached room temperature before adding boiling hot water. Tighten the lid back down on the jar and allow it to set for 4-5 minutes. Do NOT shake the jar because pressure builds up from the hot water.
- Alternately, if you don’t have access to a kettle for hot water, remove the lid, fill the jar with 2 cups of cold water, and microwave for 3-5 minutes on high power. You can also use water from the coffee pot.
- Once the time is up, STIR AND EAT! Be sure to read the safety precautions above for making soup in a Mason jar.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
