*  Exported from  MasterCook  *
 
                     Black Bean and Smoked Chicken Soup
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Rosie’s
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Dried black beans
    2       c            Water
    1                    Bay leaf
                         Light vegetable oil cooking
                         -spray
      1/2   c            Peeled and chopped broccoli
                         -stems
      1/2   c            Scraped & cubed carrot
                         (1 medium carrot)
    1       c            Scraped & cubed celery
                         (2 med stalks)
    1       c            Chopped onion (1 medium)
    1       tb           Dried thyme
    1       tb           Dried basil
      1/2   c            Dry white wine
    8       oz           Boneless skinless chicken
                         -breast
    4       tb           Barbecue sauce (no oil type)
    1       c            Chicken stock, fat skimmed
   12       oz           Evaporated skim milk
    2       c            Broccoli florets
    1       tb           Cornstarch dissolved in 2 tb
                         -cold water
    1       tb           Liquid smoke
    1       tb           Worcestershire sauce
    1       t            Tabasco sauce
      1/4   c            Chopped fresh cilantro
 
   Pick over and rinse the beans. Put them into a large bowl and cover
   completely with cold water.  Let the beans soak overnight (or for at least
   8 hours).
   Drain the beans and transfer them to a medium saucepan.  Add the 2 cups
   water and the bay leaf.  Bring to a boil over medium heat and cook for 15
   minutes.  Reduce the heat to low and simmer, uncovered, for about 20
   minutes, until the beans are tender.  Drain the beans and discard the bay
   leaf.
   Preheat the oven to 400 degrees.
   Place a heavy stockpot over medium heat for about 1 minute, then spray it
   twice with the vegetable oil.  Add the broccoli stems, carrot, celery, and
   onion.  Cover, reduce the heat to low, and cook for 5 minutes, stirring
   once or twice.  Stir in the thyme, basil, and wine.  Simmer, uncovered,
   for about 15 minutes, until the wine has been reduced by half.
   In the meantime, coat the chicken thoroughly with the barbecue sauce and
   bake for 10 minutes on the top shelf of the oven.  Remove the chicken from
   the oven and allow it to cool just long enough to handle.  Cut the chicken
   into small cubes.
   Add the chicken, chicken stock, and beans to the stockpot.  Cook over low
   heat for about 3 minutes, until thoroughly heated.  Stir in the evaporated
   milk and the broccoli florets.  Cook for 5 minutes, stirring if needed to
   keep the soup from coming to a boil.  Add the dissolved cornstarch and
   cook for 2 minutes more, stirring constantly.  Stir in the liquid smoke,
   Worcestershire sauce, and Tabasco sauce.
   Garnish with chopped cilantro.
  
 
 
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