mexican bean soup mix

(1 RATING)
55 Pinches
Mio, MI
Updated on Jun 12, 2011

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

prep time 10 Min
cook time
method ---
yield one pot of soup

Ingredients

  • 3/4 cup each of dried pinto and red kidney beans
  • FLAVOR PACKET
  • 2 tablespoons dried onion flakes
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 6 - chicken bouillon cubes
  • 1/2 cup uncooked white rice not instant
  • 1 cup small cut pasta

How To Make mexican bean soup mix

  • Step 1
    Put 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.
  • Step 2
    Cooking 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.

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