Black Turtle Beans, Black Eye Peas, Peppers, Carrots, Onions, Celery, Shallots, Cayenne and Spices.
Cooking time about 3.5 hours. Makes about 5 12-oz servings. What You Need: 2 tbsp olive oil; 1 large purple onion, chopped; 6 cloves garlic, minced; 2 tsp salt; freshly ground pepper; 4 cups chicken broth; 1 cup orange or grapefruit juice. Here's what you do: Preparing the Beans: Rinse, drain and pick over beans. Place in a bowl with 8 cups water and soak for 4 hours at room temperature or overnight. Or, for a quick soak boil for 10 minutes and let stand for 2 hours. Drain beans, and place in a 4 qt pot with 8 cups fresh water. Bring to a boil, reduce heat and simmer covered for 1-1/2 hours until tender but not mushy. Preparing the Soup: In a 4 qt pot over Medium Low heat, saute onion in oil for 10 minutes, add the garlic the last 2 minutes. Add contents of Texas Wrangler Black Bean Soup vegetable packet and saute 2 minutes. Add drained, prepared beans and broth. Bring to a boil, reduce heat and simmer covered for 1-1/2 hours, stirring occasionally. Puree half the soup and return to pot. Stir in orange juice and add salt and pepper to taste. Continue to cook uncovered on Low heat for 15 minutes. Garnish with sour cream, chopped purple onion and blue tortilla chips!
Always refer to the actual package for the most accurate information