Mexican Bean Soup Mix
3/4 cup each dried pinto and red kidney beans
Layer all ingredients in a large cone-shaped bag, Jar, or Vacuum
Seal bag; seal & attach a tag with directions. If desired, Decorate
Jar/Cone/Bag for what-ever occasion it was created for.
Create a Seasoning Packet and attach to beans:
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
1 cup small-cut pasta
Mexican Bean Soup
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.
Original Author Unknown, Recipe Shared on Budget101 Discussion List.