• 2 tbsp. olive oil
• 1 large purple onion, chopped
• 6-12 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1/2 cup orange juice
• Salt and Pepper to taste

Preparing the beans:

• Pick through the beans. Remove discolored, shriveled beans and any foreign material. Rinse well. Set aside until ready to use.
• 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.
• Drain beans, and place in a 4 quart pot with 8 cups fresh water.
• Bring to a boil, reduce heat and cover, simmer for 1- 1 1/2 hours until tender.
• Remove from heat, drain and set aside until ready to use.

Preparing the soup:

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