A thick and flavorful meatless soup, add chopped purple onion and orange juice for a delicious twist!

Additions:

2 tablespoons olive oil
1 cup orange or grapefruit juice
1 large purple onion, chopped
2 teaspoons salt
6 cloves garlic, minced
fresh ground pepper
4 cups chicken broth

Cooking Directions:

Preparing the Beans:

• Rinse, drain and pick over.
• Place in a bowl with 8 cups water and soak for 4 hours at room temperature or overnight in the refrigerator. For a time-saving alternative, boil for 10 minutes and let stand for 2 hours.
• Drain beans, and place in a 4 quart pot with 8 cups water.
• Bring to a boil, reduce heat and simmer, covered, for 1 1/2 hours until tender but not mushy.

While Beans are simmering:

• In a 4 quart pot over medium low heat, sauté onion in oil for 10 minutes, add the garlic the last 2 minutes.
• Add vegetable packet and sauté 2 more minutes.
• Add drained beans and broth.
• Bring to a boil, reduce heat and simmer, covered, for 1 1/2 hours, stirring occasionally.
• Stir in juice and add salt and pepper to taste.
• Puree half the soup and return to pot.
• Continue to cook, uncovered, on low heat for 15 minutes.

Serve this delicious black bean bonanza topped with sour cream, chopped, fresh purple onion and blue tortilla chips for garnish.

Crock Pot Recipe:

Recommended slow cooker: 3-4 quart
Serves 4

Additions:

2 T. Olive Oil
1 Large Purple Onion, chopped
6 Cloves Garlic, minced
Fresh Ground Pepper
6 C. Chicken Broth
1 tsp. Salt, optional
1 C. Orange or Grapefruit Juice
Optional: 1/3 C. Sherry

Slow Cooker Directions:

Preparing the soup in the morning (or the night before):

• In a large skillet over medium heat, sauté onion in oil for 10 minutes, add the garlic the last 2 minutes.
• Add contents of the Vegetable Packet and sauté 3 minutes on low. (May transfer to bowl of crock pot, cover and refrigerate overnight.)
• Rinse, drain and pick over beans. Add to slow cooker with broth and sautéed onion mixture.

Cooking:

• Cover and cook on HI for 8 hours.
• Remove half or more of the soup to a food processor and puree or blend until smooth and return to pot, or use an immersion hand blender and puree to desired consistency.
• Add orange juice, salt and pepper to taste, stir thoroughly and serve. If soup is too thick, add ½ cup of water or broth to thin.

Ingredients:

Nutrition Facts Serving Size: About 1/3 Cup (45g) Dry Mix Prepared Serving Size: About 1 Cup Serving Per Container: About 6 Amount per Serving Mix Prepared Calories 150 210    Calories from Fat 5 35 % Daily Value** Total Fat 0.5g* 1% 6%    Saturated Fat 0g 0% 3%    Trans Fat 0g Cholesterol 0mg 0% 0% Sodium 15mg 1% 34% Total Carbohydrate 29g 10% 11%    Dietary Fiber 11g 44% 44%    Sugars 2g Protein 9g Vitamin A 35% 35% Vitamin C 40% 60% Calcium 8% 10% Iron 25% 25% * Amount in Mix ** Percent Daily Values are based on a 2,000 calorie diet.