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Ingredients

Directions

  • For seasoning mix, in a small bowl, combine dehydrated mixed vegetables, tomatoes, bouillon granules, dried onion, parsley, Mexican seasoning, garlic powder, chipotle chile pepper, and bay leaves.

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  • Rinse beans. In a large saucepan or Dutch oven, combine beans and 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover; let stand for 1 hour. (Or place beans in water in pan. Cover; let soak in a cool place overnight.) Drain and rinse beans.

  • In the same saucepan or Dutch oven combine beans, 6 cups fresh water and seasoning mix. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 to 1-1/2 hours or until beans are tender. Discard bay leaves.

  • Serve soup topped with corn chips. If you like, sprinkle each serving with shredded sharp cheddar cheese. Makes 6 servings.

For slow cooker:

Rinse beans. Place in a large saucepan or Dutch oven. Add 4 cups cold water to cover. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover; let stand 1 hour. Rinse and drain beans. Transfer beans to a 3-1/2- or 4-quart slow cooker. Add 6 cups fresh water and seasoning mix. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaves. Stir before serving.

Tips

To make this recipe as a gift in a jar, go to Recipe Center and search for Gift in a Jar: Spicy Three-Bean Soup.

Nutrition Facts

311 calories; 5 g total fat; 0 mg cholesterol; 1042 mg sodium. 55 g carbohydrates; 14 g protein;

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