Mexican Bean Soup Mix is a dump and simmer dinner.
Bags of Mexican Bean Soup Mix have been used in my house for years. Mixes are so helpful to have made up and ready to grab and make a meal or side with! I don’t remember where I got this from originally: I think from a book. I have looked and looked and cannot find where. Mexican Bean Soup Mix in a Jar is found many places online on different sites; some are the same and some are different. This version is changed just a little. I don’t add the pasta that some call for so I can keep it gluten free. We think more rice is better anyway. It can easily be vegetarian if vegetable bouillon is used instead of chicken.
Soup mixes always make great gifts. This was originally an “in a jar” mix and it is pretty that way. It is easier to store and has nothing to wash when put into Ziplock bags so that is how I do it. If giving it as a gift, it is nice to print the instructions on colored paper and use craft scissors to make the edges fancy.
This is totally delcious with some Amazing Cornbread.
To print the Mexican Bean Soup Mix recipe, click HERE
To print free instruction pages to add to your mix, click HERE
3/4 cup each dried pinto and 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 (or equivalent bouillon for 8 cups of water) (Use vegetable bouillon to make it vegetarian.)
1 cup uncooked white rice
Put beans in a 1-quart Ziploc bag. Put flavor packet ingredients in a sandwich-size plastic bag. Do the same with the rice. Place both smaller bags and the instruction paper in with beans.
Mexican Bean Soup—preparation 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. OR let sit overnight.
Drain and rinse 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 more.
You may want to add another ½-1 cup of water or broth if it is thicker than you like.
Serve with your choice of shredded cheese.
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