Serves 4 - 5

CONTENTS
packaged beans
Texas Vegetable Packet

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

cooking DIRECTIONS
Preparing the beans: 1) Rinse, drain and pick over beans. Place in a bowl with 8 C. water and soak for 4 hours at room temperate, or for a “quick soak“ boil for 10 minutes and let stand for 2 hours. 2) Drain beans, and place in a 4-qt. pot with 8 C. water. Bring to a boil, reduce heat and simmer covered for 1-1/2 hours, until tender but not mushy.

In a 4-qt. pot over medium low heat, saute onion and garlic in oil for 10 minutes. Add contents of vegetable packet and saute 2 more minutes. Add drained, prepared 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 tortilla chips for garnish.

inventive Variation
1) Create a great southwestern appetizer. Follow the directions as written on the soup package but add only 2 cups chicken broth, then puree the whole recipe and chill in a flat bowl. Top with layers of sour cream, cheddar cheese and fresh chopped cilantro and serve with tortilla chips.
2) Make it vegetarian: substitute vegetable broth for the chicken broth in the recipe.

INGREDIENTS
BLACK TURTLE BEANS, BLACK-EYE PEAS, PEPPERS, CARROTS, ONIONS, CELERY, SHALLOTS, CAYENNE AND SPICES.

NO ADDED SALT, NO MSG AND NO PRESERVATIVES
Our soup mixes contain little or no salt. To lower the sodium content of the prepared soup, try using low sodium broths or dilute the broth with water.