Cooking Time & Servings

Texas Wrangler Black Bean Soup - Standard Recipe

You Will Need

  • Texas Wrangler Black Bean Soup Mix
  • 1-2 Tbsp. olive oil
  • 1 large purple onion, chopped
  • 6-12 garlic cloves, minced (or 3-6 tsp. jarred minced garlic)
  • 4 cups chicken or vegetable broth (32 oz.)
  • 1/2 cup orange juice

Here's What You Do

Preparing the Beans:

  1. Pick through the beans. Remove discolored, shriveled beans and any foreign material. Rinse well.
  2. Place beans in a 4-quart pot with 8 cups fresh water.
  3. Bring to a boil for 10 minutes, reduce heat, cover and simmer for 1-1 1/2 hours until beans are tender.
  4. Remove from heat, drain and set aside until ready to use.

Preparing the Soup:

  1. In a 4-quart pot, sauté onion in oil over medium heat for 10 minutes, add the garlic the last 2 minutes.
  2. Stir in contents of vegetable & seasoning packet and sauté 2 minutes.
  3. Add drained, cooked beans and broth to the pot.
  4. Bring to boil, reduce heat, cover, simmer for 1-1 1/2 hours; stir occasionally.
  5. Recommended option: using an immersion blender (or other), purée about half the the beans in the soup to thicken (1-2 minutes)..
  6. Stir in orange juice, cook uncovered on low heat for 15 minutes.

Got leftovers? Learn how to cool, store, and reheat soup safely in our guide to soup storage and food safety.

Cooking & Nutrition Tips

Use the tips below to customize nutrition, boost flavor, or stretch the soup to fit your needs.

Reducing Sodium?

All of our mixes contain no added salt, only what occurs naturally in the ingredients. To further reduce sodium, use a low-sodium broth, bone broth, or stock. Organic broths often contain less sodium, and homemade broth/stock gives you the most control.

    Boosting Protein?

    Add shredded chicken, chorizo, ground turkey, or diced ham. For plant-based, stir in hemp seeds, quinoa, or plant-based meat crumbles. Topping with Greek yogurt, cheddar cheese, or pumpkin seeds (pepitas) increases protein while enhancing creaminess.

    Cutting Calories/Fat/Sugars?

    To cut added sugars, prepare with 100% orange or grapefruit juice. Like adding wine to a stew, orange juice adds a touch of sweetness.

    More Veggies?

    • To boost vegetables, add 2 cups fresh or frozen, chopped carrots or sweet potatoes in final 30 minutes of cooking before puréeing the soup.

    More Fruit?

    • Add 1 1/2 cups fresh orange segments or mandarin oranges (canned in juice)
    • Prepare with 100% orange or grapefruit juice to deepen flavor

    Interested in whole grains or extra fiber?

    • Stir in a scoop of brown rice or whole grain grits before blending

    Looking for Mediterranean-Inspired additions?

    • Top with diced avocado and unsalted cashews
    • Finish with citrus zest and fresh herbs like cilantro or oregano

    Serving and Garnish Ideas

    Top with diced avocado, cilantro, sour cream, and crispy tortilla strips. Essential toppings include lime wedges, chopped red onion, jalapeños, and crumbled cotija cheese. Pair with cornbread, quesadillas, or over rice for a complete meal.

    Cooking Methods

    Slow Cooker 

    Recommended slow cooker size: 3-4 quart

    Here’s What You Do:

    Preparing the soup starting the night before:

    1. Rinse, drain and pick over beans.
    2. Place beans in 2 quart slow cooker, adding 1-2 quarts of water.
    3. Bring to a boil, turn heat down and simmer, covered, 10 minutes.
    4. Turn off heat and allow to soak a minimum of two hours or overnight at room temperature.

    In the morning:

    1. In a medium skillet sauté purple onion in oil for 5 minutes, adding the garlic for the last two minutes. Stir in the contents of soup seasoning packet. Transfer the mixture to the bowl of slow cooker.
    2. Drain and add the beans to the slow cooker. Add chicken broth.
    3. Cover and cook on LOW for 8 hours. Turn heat up to HIGH for 2 hours. This direction can be reversed. Cook on high for 2 hours and then low for about 8 hours.
    4. Use an immersion blender and puree the soup in the slow cooker. Or, remove and run soup through a food processor to puree.
    5. Add orange juice, salt and pepper to taste, stir thoroughly, reheating, and serve. We like to top it with a dollop of sour cream and a tablespoon of fresh chopped purple onion.

    Cooking times for slow cookers vary, some are hotter than others. This particular bean needs 2 hours on high after presoaking as directed above.

    Pressure Cooker

    We do not have a specific Pressure Cooker recipe for this soup at this time.

    Dietary Adaptations

    These mixes are flexible by design. Use the adaptations below to meet your dietary needs or cooking preferences.

    Vegan

    To boost vegetable content in this naturally vegetarian mix, add a sweet potato.

    You Will Also Need:

    • 2 Tbsp. olive oil
    • 1 large purple onion, chopped
    • 6 garlic cloves, minced
    • 4 cups vegetable broth (32 oz.)
    • 1 sweet potato, peeled and diced
    • 1 cup orange or grapefruit juice
    • salt and pepper to taste

    Here’s What You Do:

    Preparing the beans:

    1. Pick though the beans. Remove discolored, shriveled beans and any foreign material. Rinse well.
    2. Place beans in a bowl with 8 cups water and soak for 4 hours at room temperature or overnight. For a quick soak, boil for 10 minutes and let stand for 2 hours.
    3. Drain beans, and place in a 4-quart pot with 8 cups fresh water.
    4. Bring to a boil, reduce heat, cover, and simmer, for 1 ½ hours until tender.
    5. Drain the beans.

    Preparing the soup:

    1. In a 4-quart pot, sauté onion in oil over medium heat for 10 minutes, add garlic the last 2 minutes.
    2. Add contents of soup mix vegetable packet and sauté 2 minutes.
    3. Add drained, prepared beans, sweet potato and broth to the pot.
    4. Bring to a boil, reduce heat, cover, and simmer for 1 1/2 hours; stir occasionally.
    5. Using a blender, or food processor, purée half the soup, return to pot.
    6. Stir in orange juice, cook, uncovered, on low heat for 15 minutes.
    7. Salt and pepper to taste.
    8. Optional: Garnish with chopped purple onion, and blue tortilla chips!

    Vegetarian

    This soup is vegetarian as prepared, with no changes required.

    Gluten Free

    This soup is naturally gluten free when prepared as directed. No special substitutions are needed.

    Dairy Free

    This soup is naturally dairy free when prepared as directed. No special substitutions are needed.

    Recipe Variations

    Looking to switch things up? A few simple tweaks can make this recipe your own.

    Bagel Pairing Idea:
    Serve the soup with Everything seasoned bagels for a hearty and flavorful side.

    Lager Beer Instead of Orange Juice:
    Substitute lager beer for the orange juice for a deeper, slightly malty flavor.

    Extra Veggie Add-Ins:
    Add a diced bell pepper and a handful of cherry tomatoes to boost the vegetable content and add fresh flavor.

    Inspired by our customers. Thanks to Michaelene H. and MK for sharing their ideas. Have a favorite twist of your own? Send us an email or leave a review on the product page.