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soup - Mexican Bean Soup Mix




Source of Recipe


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List of Ingredients




Mexican Bean Soup Mix

3/4 C. each dried pinto and red kidney beans
Flavor Packet
2 T. dried onion flakes
2 T. dried parsley flakes
1 T. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
6 chicken bouillon cubes
1/2 C. uncooked white rice
1 C. small-cut pasta
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.
Cooking Directions
Rinse and pick over beans. Put into a 4- to 5-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.

Recipe