This mix makes a really delicious and hearty soup that is perfect any time of the year. It is bursting with flavor and is easy on your pocketbook. It is also great to take on camping trips and it freezes well too.
- 3/4 c dried pinto beans
- 3/4 c. navy beans
- 3/4 c. kidney beans
- 3/4 c. black beans
- 1 c. small cut pasta
- 1/2 c. rice
- 4 chicken bouillon cubes
- 2 T. dehydrated onion
- 2 T. parsley flakes
- 1 T. chili powder
- 2 tsp. cumin
- 1 tsp. oregano
Layer the beans into a quart jar. Place the pasta in a small baggie. Place the rice into another small baggie. Put the rest of the ingredients into a 3rd small baggie. Place baggies into jar with the beans.
To make the soup:
Rinse the beans and place them into a heavy bottomed soup pot with 8 cups of water. Bring to a boil. Once they start to boil, turn off the stove and remove the pot from heat Put a lid on the pot and let it sit for an hour.
Once the hour has elapsed, drain the beans and put them back into the pot. Add in 8 cups of water and the contents of the 3rd baggie (spices, etc.). Bring to a boil, reduce heat and simmer for an hour with a lid on the pot. The beans should be tender at this point. If not, allow them to simmer a bit longer.
Once the beans are tender, stir in the rice and cover and simmer about 15 minutes. Now stir in the pasta and 1/2 cup of water. Uncover the pot Cook for 10 minutes. Serve and enjoy.
If you give this recipe a try, please take a picture of it and tag me on Instagram @countrifiedhicks and use the hashtag #countrifiedhicks so I don't miss seeing your post!
Be sure to check out some of my other soup mix in a jar recipes: Rainbow Soup Mix in a Jar, Chicken and Rice Soup Mix in a Jar, Potato Soup Mix in a Jar, and Barley & Lentil Soup Mix in a Jar!
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