Taco soup mix

Course Soup

Cuisine American

Keyword dry bean soup mix, pantry meal, soup in a jar, taco soup mix

Prep Time 15

Cook Time 30

Total Time 45

Servings 4 servings

A quart jar of quick-cook beans, rice, dried vegetables and taco seasoning. Pour it into a pot with water and simmer for a hearty taco soup.

Ingredients

Per quart jar

1½ cups quick-cook red or black beans
1 cup quick-cook white rice
½ cup dehydrated onion
⅓ cup dehydrated green pepper
¾ cup dehydrated corn
½ cup tomato powder
½ teaspoon dried oregano
2 tablespoons taco seasoning mix
Optional: 2 tablespoons each of vegetable powder and green powder
Optional protein: chicken or beef (freeze-dried, or dehydrated ground beef), or unflavored TVP

Directions

Start with the beans and press them down firmly.
Pour the rice over the beans and shake the jar so it settles in.
Add the onion, green pepper, and corn next.
Top with the tomato powder and seasonings, shaking gently to spread the tomato powder. Seal the jar.

Notes

To cook: empty the jar into a 4-quart pot and add 8 cups of water. Bring to a boil, then reduce to a simmer about 20 to 30 minutes until the vegetables are tender. Serve with tortilla chips and sour cream if you like.

Storage: dry mix keeps at least a year; for longer than a year, add an oxygen absorber before sealing. Cooked soup: 4 to 5 days in an airtight container in the fridge, or up to 6 months in the freezer.

Safety: if adding freeze-dried or dehydrated meat, shelf life is shorter (meat can go rancid).

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; cups quick-cook red or black beans (the first choice counted), quick-cook white rice counted as dry long-grain white rice, ½ cup tomato powder counted as tomatoes, taco seasoning mix counted as chili powder (as the seasoning mix. Brands and portions vary, so use it only as an approximation.