• 2 tbsp Olive oil
• 1 Large purple onion, chopped
• 6 Garlic cloves, minced
• 4 cups Chicken or vegetable broth
• 1 cup Orange or grapefruit juice
• Salt and pepper to taste

Preparing the beans:

1. Pick through the beans. Remove discolored, shriveled beans and any foreign material. Rinse well. Set aside until ready to use.
2. Place in a bowl with 8 cups water and soak for 4 hours at room temperature or overnight. For a quick soak, boil for 10 minutes and let stand for 2 hours.
3. Drain beans, and place in a 4 quart pot with 8 cups fresh water.
4. Bring to a boil, reduce heat and cover, simmer for 1- 1 1/2 hours until tender.
5. Remove from heat, drain and set aside until ready to use.

While beans are simmering:

1. In a 4-quart pot, sauté onion in oil over medium heat for 10 minutes, add the garlic the last 2 minutes.
2. Stir in contents of Texas Wrangler Black Bean Soup vegetable packet and sauté 2 more minutes.
3. Add drained, cooked beans and broth to the pot.
4. Bring to a boil, reduce heat and simmer, covered, for 1 1/2 hours, stirring occasionally.
5. Using a blender or food processor, purée half the soup and return to pot.
6. Stir in orange juice, cook, uncovered, on low heat for 15 minutes.
7. Salt and pepper to taste.
8. Optional: Garnish with sour cream, chopped purple onion, and blue tortilla chips.