
Serving Size 5 tbsp. dry mix
Servings 8
- Amount Per Serving
- Calories 130
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 25mg2%
- Potassium 428mg13%
- Total Carbohydrate 32g11%
- Dietary Fiber 15g60%
- Sugars 4g
- Protein 11g22%
- Vitamin A 3%
- Vitamin C 4%
- Calcium 4%
- Iron 40%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Texas Wrangler Black Bean Soup
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.
While beans are simmering:
- 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 Soup vegetable 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
To boost vegetable content in this vegetarian mix add a sweet potato.
You Will Also Need:
- 2 Tbsp. olive oil
- 1 large purple onion, chopped
- 6 garlic cloves, minced
- 4 cups vegetable broth (32 oz.)
- 1 sweet potato, peeled and diced
- 1 cup orange or grapefruit juice
- salt and pepper to taste
Here's What You Do:
Preparing the beans:
- Pick though the beans. Remove discolored, shriveled beans and any foreign material. Rinse well.
- Place beans 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, cover, and simmer, for 1 ½ hours until tender.
- Drain the beans.
Preparing the soup:
- In a 4-quart pot, sauté onion in oil over medium heat for 10 minutes, add garlic the last 2 minutes.
- Add contents of soup mix vegetable packet and sauté 2 minutes.
- Add drained, prepared beans, sweet potato and broth to the pot.
- Bring to a boil, reduce heat, cover, and simmer for 1 1/2 hours; stir occasionally.
- Using a blender, or food processor, purée half the soup, return to pot.
- Stir in orange juice, cook, uncovered, on low heat for 15 minutes.
- Salt and pepper to taste.
- Optional: Garnish with chopped purple onion, and blue tortilla chips!
Recommended slow cooker size: 3-4 quart
Here's What You Do:
Preparing the soup starting the night before:
- Rinse, drain and pick over beans.
- Place beans in 2 quart slow cooker, adding 1-2 quarts of water.
- Bring to a boil, turn heat down and simmer, covered, 10 minutes.
- Turn off heat and allow to soak a minimum of two hours or overnight at room temperature.
In the morning:
- In a medium skillet sauté purple onion in oil for 5 minutes, adding the garlic for the last two minutes. Stir in the contents of soup seasoning packet. Transfer the mixture to the bowl of slow cooker.
- Drain and add the beans to the slow cooker. Add chicken broth.
- Cover and cook on LOW for 8 hours. Turn heat up to HIGH for 2 hours. This direction can be reversed. Cook on high for 2 hours and then low for about 8 hours.
- Use an immersion blender and puree the soup in the slow cooker. Or, remove and run soup through a food processor to puree.
- Add orange juice, salt and pepper to taste, stir thoroughly, reheating, and serve. We like to top it with a dollop of sour cream and a tablespoon of fresh chopped purple onion.
Cooking times for slow cookers vary, some are hotter than others. This particular bean needs 2 hours on high after presoaking as directed above.
Remember these are soup-starter mixes, you can't go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!
- To boost vegetables, add 2 cups fresh or frozen, chopped carrots or sweet potatoes in final 30 minutes of cooking before puréeing the soup.
- To boost fruit, add 1 1/2 cups fresh orange segments or mandarin oranges canned or packed in 100% juice or water.
- To give a Mediterranean twist, top each serving with 1 tablespoon unsalted cashews.
- To cut sodium, omit the salt and prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.
- To cut added sugars, prepare with 100% orange or grapefruit juice. Like adding wine to a stew, orange juice adds a touch of sweetness.
Directions
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.
While beans are simmering:
- 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 Soup vegetable 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
To boost vegetable content in this vegetarian mix add a sweet potato.
You Will Also Need:
- 2 Tbsp. olive oil
- 1 large purple onion, chopped
- 6 garlic cloves, minced
- 4 cups vegetable broth (32 oz.)
- 1 sweet potato, peeled and diced
- 1 cup orange or grapefruit juice
- salt and pepper to taste
Here's What You Do:
Preparing the beans:
- Pick though the beans. Remove discolored, shriveled beans and any foreign material. Rinse well.
- Place beans 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, cover, and simmer, for 1 ½ hours until tender.
- Drain the beans.
Preparing the soup:
- In a 4-quart pot, sauté onion in oil over medium heat for 10 minutes, add garlic the last 2 minutes.
- Add contents of soup mix vegetable packet and sauté 2 minutes.
- Add drained, prepared beans, sweet potato and broth to the pot.
- Bring to a boil, reduce heat, cover, and simmer for 1 1/2 hours; stir occasionally.
- Using a blender, or food processor, purée half the soup, return to pot.
- Stir in orange juice, cook, uncovered, on low heat for 15 minutes.
- Salt and pepper to taste.
- Optional: Garnish with chopped purple onion, and blue tortilla chips!
Recommended slow cooker size: 3-4 quart
Here's What You Do:
Preparing the soup starting the night before:
- Rinse, drain and pick over beans.
- Place beans in 2 quart slow cooker, adding 1-2 quarts of water.
- Bring to a boil, turn heat down and simmer, covered, 10 minutes.
- Turn off heat and allow to soak a minimum of two hours or overnight at room temperature.
In the morning:
- In a medium skillet sauté purple onion in oil for 5 minutes, adding the garlic for the last two minutes. Stir in the contents of soup seasoning packet. Transfer the mixture to the bowl of slow cooker.
- Drain and add the beans to the slow cooker. Add chicken broth.
- Cover and cook on LOW for 8 hours. Turn heat up to HIGH for 2 hours. This direction can be reversed. Cook on high for 2 hours and then low for about 8 hours.
- Use an immersion blender and puree the soup in the slow cooker. Or, remove and run soup through a food processor to puree.
- Add orange juice, salt and pepper to taste, stir thoroughly, reheating, and serve. We like to top it with a dollop of sour cream and a tablespoon of fresh chopped purple onion.
Cooking times for slow cookers vary, some are hotter than others. This particular bean needs 2 hours on high after presoaking as directed above.
Remember these are soup-starter mixes, you can't go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!
- To boost vegetables, add 2 cups fresh or frozen, chopped carrots or sweet potatoes in final 30 minutes of cooking before puréeing the soup.
- To boost fruit, add 1 1/2 cups fresh orange segments or mandarin oranges canned or packed in 100% juice or water.
- To give a Mediterranean twist, top each serving with 1 tablespoon unsalted cashews.
- To cut sodium, omit the salt and prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.
- To cut added sugars, prepare with 100% orange or grapefruit juice. Like adding wine to a stew, orange juice adds a touch of sweetness.