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
Attach Tag:
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.
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Original Author Unknown, Recipe Shared on Budget101 Discussion List.
Mexican Bean Soup Mix
Ingredients
- ¾ cup dried pinto beans
- ¾ cup dried red kidney 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
- ½ cup uncooked white rice
- 1 cup small-cut pasta
Equipment
Instructions
- Layer the pinto beans and red kidney beans in a large cone-shaped bag, jar, or vacuum-seal bag.
- In a separate packet, combine the dried onion flakes, dried parsley flakes, chili powder, ground cumin, dried oregano, chicken bouillon cubes, uncooked white rice, and small-cut pasta.
- Seal the bean mixture and attach the seasoning packet.
- To prepare the soup, rinse and pick over the beans.
- Place the beans in a 4- to 5-quart heavy pot with 4 cups water. Bring to a boil, cover, remove from heat, and let stand 1 hour.
- Drain the beans and return them to the pot.
- Add 8 cups water and the contents of the seasoning packet. Bring to a boil, reduce heat, cover, and simmer 1 hour or until the beans are firm-tender.
- Stir in the rice, return to a simmer, cover, and cook 15 minutes.
- Uncover, stir in the pasta and 1/2 cup water, and simmer 10 minutes more or until the pasta is tender.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Cooking time for the prepared soup is about 1 hour 25 minutes plus 1 hour soaking time, but WPRM fields here reflect the mix assembly only.
Dry mix shelf life is estimated at up to 12 months in an airtight container stored in a cool, dry place.
Prepared soup can be refrigerated up to 4 days or frozen up to 3 months.
Bean cooking time may vary depending on the age of the beans.
Tried this recipe?
Let us know how it was!Mexican Bean Soup Mix
Ingredients
- ¾ cup dried pinto beans
- ¾ cup dried red kidney 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
- ½ cup uncooked white rice
- 1 cup small-cut pasta
Equipment
Instructions
- Layer the pinto beans and red kidney beans in a large cone-shaped bag, jar, or vacuum-seal bag.
- In a separate packet, combine the dried onion flakes, dried parsley flakes, chili powder, ground cumin, dried oregano, chicken bouillon cubes, uncooked white rice, and small-cut pasta.
- Seal the bean mixture and attach the seasoning packet.
- To prepare the soup, rinse and pick over the beans.
- Place the beans in a 4- to 5-quart heavy pot with 4 cups water. Bring to a boil, cover, remove from heat, and let stand 1 hour.
- Drain the beans and return them to the pot.
- Add 8 cups water and the contents of the seasoning packet. Bring to a boil, reduce heat, cover, and simmer 1 hour or until the beans are firm-tender.
- Stir in the rice, return to a simmer, cover, and cook 15 minutes.
- Uncover, stir in the pasta and 1/2 cup water, and simmer 10 minutes more or until the pasta is tender.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Cooking time for the prepared soup is about 1 hour 25 minutes plus 1 hour soaking time, but WPRM fields here reflect the mix assembly only.
Dry mix shelf life is estimated at up to 12 months in an airtight container stored in a cool, dry place.
Prepared soup can be refrigerated up to 4 days or frozen up to 3 months.
Bean cooking time may vary depending on the age of the beans.
