Ingredients:

• 2 tablespoons olive oil
• 1 cup orange or grapefruit juice
• 1 large purple onion, chopped
• 2 teaspoons salt
• 6 cloves garlic, minced
•  freshly ground pepper
• 4 cups chicken broth

Directions:

1. Rinse, drain and pick over.
2. 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.
3. Drain beans, and place in a 4 quart pot with 8 cups water.
4. Bring to a boil, reduce heat and simmer, covered, for 1 1/2 hours until tender but not mushy. Then drain the beans.

1. In a separate 4 quart pot over medium low heat, sauté onion in oil for 10 minutes, and add the garlic the last 2 minutes.
2. Add vegetable packet and saute 2 more minutes.
3. Add drained beans and broth.
4. Bring to a boil, reduce heat and simmer, covered, for 1 1/2 hours, stirring occasionally.
5. Stir in juice and add salt and pepper to taste.
6. Puree half the soup and return to pot.
7. Continue to cook, uncovered, on low heat for 15 minutes.