Easy Directions:
Bring 7 ½ cups of water to a boil. (Use a large pot; the soup will bubble up when you add the mix.) Add soup mix; blend well. (Use a whisk if you have one.) Return soup to a boil; reduce heat. Simmer for 25 minutes. Stir occasionally.

Tips & Ideas:
Crock Pot – cook about 2 hours on high, or 3 – 4 hours on low, stirring occasionally.
Extras – add your own pheasant, duck, or turkey OR this is a good time to use up some meat in your freezer.
Close counts out in Nature – If you don’t have a measuring cup for water. Fill this pouch with water once; then almost fill it again. The less water you use, the thicker the soup will be.

Ingredients:
Dried red beans, dehydrated vegetables (onions, tomatoes, green chilis, green bell pepper, garlic), modified corn starch, salt, spices, extractives of paprika (added for color), soybean oil, sugar, xanthan gum, citric acid and disodium inosinate and disodium guanylate.

Click here for Nutrition Facts.