Recipe for cooking mexican bean soup mix

Soups for Salads :: Soup Mixes

Mexican Bean Soup Mix

3/4 C. each dried pinto and red kidney beans

Flavor Packet
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
1 C. sm.-cut pasta

Put beans in a 1-qt. 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 sm. 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-qt. heavy pot with 4 C. water. Bring to a boil, cover and remove from heat. Let sit 1 hr..

Drain beans and return to pot. Add 8 C. water and contents of flavor packet. Bring to a boil, reduce heat, cover and simmer 1 hr. 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 min.

Uncover, stir in pasta and 1/2 C. water. Simmer 10 min. or until pasta is tender.