Texas Wrangler Black Bean Soup

Our Texas Wrangler Black Bean Soup is a rich, slow-simmered classic that brings the bold flavor of the Southwest to your table—no lasso required. Made entirely from wholesome dry ingredients, it's a deeply satisfying, plant-based bowl inspired by the hardworking spirit of the Texas range.

This pantry-friendly mix comes alive with a simple finish—stir in purple onion and a splash of orange juice for a sweet-tangy depth in every hearty, homemade spoonful.

What's Inside

• Black Bean, Black Eye Pea, Carrot, Onion, Cumin, Bell Pepper, Celery, Shallot, Bay Leaf, Cayenne

How to Make It

1. Pick through the beans and rinse well.
2. Place the beans in a 4-quart pot with 8 cups water; boil 10 minutes, then simmer 1–1½ hours until tender.
3. Sauté chopped purple onion in 1–2 Tbsp olive oil for 10 minutes, adding 6–12 minced garlic cloves in the last 2 minutes.
4. Stir in the vegetable and seasoning packet and sauté 2 minutes.
5. Add the drained cooked beans and 4 cups broth; bring to a boil, reduce heat, cover, and simmer 1–1½ hours.
6. Optional: purée about half the beans with an immersion blender.
7. Stir in ½ cup orange juice and cook uncovered on low heat for 15 minutes.

Good to Know: 8 servings · 3.5 hours · Gluten Free, Non-GMO, Vegan Friendly, No Added Salt, Nothing Artificial.