Soak the beans from 8 to 24 hours in enough water to cover the beans by a couple of inches. Reserve the seasoning packet.

Drain and rinse the beans. Heat the olive oil in a large soup pan or Dutch oven over medium-high heat. Add the onions, red pepper and jalapeno and sauté for about 5 minutes or until the veggies are soft. Add the drained beans and water. Grate the zest of the oranges into the pot with a microplane or other fine grater. Raise the heat, bring to a boil, reduce heat, cover the pot and simmer for 2 hours. Remove the lid, add the reserved flavor packet, taco sauce, 1 teaspoon of salt, ½ teaspoon of pepper, and hot sauce. Let cook for another 30 minutes uncovered or until the soup is the consistency you like. Taste and add more salt, pepper and/or hot sauce if desired.

Serve with tortilla chips, sour cream, dairy free sour cream substitute, or Greek yogurt, citrus salsa and cilantro leaves if desired.

In a small mixing bowl, combine the orange segments, red onion, jalapeno, cilantro, lime juice and honey. Serve with the soup.