Mexican Bean Soup Mix Recipe

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Stormy Stewart


This is a wonderful addition to any cool evening by a fireside. We often take this when we go camping in the fall.

★★★★★ 1 vote
one pot of soup
10 Min


3/4 c
each of dried pinto and red kidney beans


2 Tbsp
dried onion flakes
2 Tbsp
dried parsley flakes
1 Tbsp
chili powder
2 tsp
ground cumin
1 tsp
dried oregano
chicken bouillon cubes
1/2 c
uncooked white rice not instant
1 c
small cut pasta


1Put beans in a 1 quart jar with lid.
Put flavor packet ingredients in a sandwich size plastic bag.
Seal bag with tie or ribbon.
Do the same with the rice and pasta.
Place in jar with beans.
Type or print neatly the Cooking Directions on a small card, punch a hole in the corner, and attach with a ribbon to the jar.
2Cooking Directions

Rinse and pick over beans.
Put into a to quart heavy pot with 4 cups water.
Bring to a boil, cover and remove from heat.
Let sit 1 hour.
Drain beans and return to pot.
Add 8 cups water and contents of flavor packet.
Bring to a boil, reduce heat, cover and simmer 1 hour or until beans are firm tender (time will vary depending on age of beans).
Stir in rice and bring to a simmer.
Cover and simmer 15 minutes.
Uncover, stir in pasta and 1/2 cup water.
Simmer 10 minutes or until pasta is tender.

Total Cook time: 1 hour 25 min.

About this Recipe

Course/Dish: Bean Soups
Other Tags: Quick & Easy, Healthy