Triple Bean and Rice Soup Mix

 

1 1/3 lb. pinto beans

1 1/3 lb. black beans

1 1/3 lb. kidney beans

2 lb. brown rice

1/2 C. dehydrated minced onions

2 T. garlic powder

2 T. granulated chicken bouillon

1 T. onion powder

1 T. cumin

1 T. red chili flakes

1 T. kosher salt

1 tsp. ground black pepper

 

In a large bowl, combine the beans. Layer four 38 oz. Ball® Sure Seal Bail Storage Jars with 8 oz. brown rice and 1 lb. 4 oz. of the mixed beans. Measure the spices into a bowl and whisk them well to combine. Divide them evenly into four small zip top baggies. Close the baggies and tuck them into the top of the jar. If the jars aren’t entirely full, use some crumpled parchment paper to fill the empty space. Seal the jars. Directions to make triple bean and rice soup. Remove the spice packet. Heat 3 T. of olive oil in a large soup pot (go for at least 8 quarts). Dice 1 onion, 2 carrots, and 3 garlic cloves and add them to the pot. Once they smell fragrant, add the beans. Add the spice packet and 4 quarts of water and bring to a boil over high heat. Reduce the heat to medium-low, cover, and cook for 2-3 hours, until the beans are soft. In the last 45 minutes of cooking, add the rice. Taste and adjust seasoning to taste. Serve with sour cream, shredded cheese, and tortilla chips.