Mexican Bean Soup Mix

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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
  • 6
    chicken bouillon cubes
  • 1/2 c
    uncooked white rice not instant
  • 1 c
    small cut pasta



  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.
  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.

Printable Recipe Card


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

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