| Texas Wrangler BLACK BEAN Soup Ingredients: Polished Black Turtle Beans, Black-Eyed Peas, Vegetable/Seasoning Packet; Gluten-Free Additions: 2 T. Olive Oil 1 C. Orange or Grapefruit Juice 1 Large Purple Onion, chopped 2 Tsp. Salt 6 Cloves Garlic, minced Fresh Ground Pepper 4 C. Chicken Broth Optional: 1/3 C. Sherry Cooking Directions: Preparing the Beans: Rinse, drain and pick over. Place in a bowl with 8 C. 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 qt. pot with 8 C. water. Bring to a boil, reduce heat and simmer covered for 1 ˝ hours until tender but not mushy. While Beans are simmering: In a 4 qt. 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 ˝ 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. ve this delicious black bean bonanza topped with sour cream, chopped, fresh purple onion and blue tortilla chips for garnish. Serves: 4-5 Preparation Time: 30 minutes Cooking Time: 3.25 hours Gluten Free Item |
