Name: Texas Two Step Soup Mix In A Jar
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 1 quart jar
Cuisine: Southwestern
Ingredients: 1/2 cup dried black beans; 1/2 cup dried pinto beans; 1/2 cup dried kidney beans; 1/2 cup dried navy beans; 1/4 cup dried minced onion; 3 tablespoons chili powder; 2 tablespoons dried oregano; 2 tablespoons ground cumin; 2 tablespoons garlic powder; 2 tablespoons dried parsley; 1 tablespoon salt; 1 teaspoon black pepper; 1 bay leaf; 1 vegetable bouillon cube; 1 cup uncooked elbow macaroni

Instructions

Grab a clean quart-sized mason jar with a tight-sealing lid.
Begin by layering the beans in the following order: black beans, pinto beans, kidney beans, navy beans.
Next, add the dried minced onion, chili powder, oregano, cumin, garlic powder, parsley, salt, and black pepper.
Place the bay leaf on top and push it gently down between the spices.
Add the vegetable bouillon cube.
Finally, finish the jar with a layer of elbow macaroni, making sure it’s evenly spread out.
Pour the contents of the jar into a large pot.
Add 8 cups of water.
Bring the mixture to a boil, then reduce to a simmer.
Cover and let the soup simmer for about 1.5 to 2 hours, stirring occasionally, until the beans are tender.
Add more water if needed for your desired consistency.
Remove the bay leaf before serving.
Ladle the warm Texas Two Step Soup into bowls.
Garnish with fresh parsley, a dollop of sour cream, shredded cheese, or a squeeze of lime for extra flavor.
Serve with crusty bread or cornbread on the side for a satisfying meal.
If you are making this soup mix for yourself, store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
If gifting the jar, be sure to attach a label with the cooking instructions and the expiration date of the ingredients.

Ingredients

Instructions

Nutrition Facts