Recipe 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
Black Bean Soup Recipe 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.
Then drain the beans. While beans are simmering:
•In a separate 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. --
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