Mexican Bean Soup Mix in a Jar

[Jonas]

I can't remember where I stole this from, but it's a way to start up a food storage plan "on the cheap". We don't have it packaged the way described here... we just add the ingredients from the pantry, but pre-measuring and pre-packaging is a good idea... JP

Mexican Bean Soup Mix in a Jar
3/4 cup each dried pinto and red kidney beans

Flavor Packet
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

Rice Packet
1/2 cup uncooked white rice

Pasta Packet
1 cup small-cut pasta

Put beans in a 1-quart canning jar with a lid. Put flavor packet ingredients in a sandwich-size "Zip-Loc" plastic freezer bag. Seal bag. Do the same with the rice packet and the pasta packet. Place the three bags in the jar with beans. Type or print the Cooking Directions and date on a label and stick it on the jar.

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.