*  Exported from  MasterCook  *
 
                  BLACK BEAN AND SMOKED CHICKEN SOUP-DALEY
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken                          Soups
 
   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            Broccoli -- Peel &
                         Dice-stems
      1/2   c            Carrot -- cubed
                         (1 medium carrot)
    1       c            Celery -- cubed
                         (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           Chicken breasts without
                         Skin
    4       tb           Barbecue sauce -- (no oil
                         Type)
    1       c            Chicken stock -- fat
                         Skimmed
   12       oz           Evaporated skim milk
    2       c            Broccoli flowerets
    1       tb           Cornstarch dissolved in 2 tb
                         Cold water
    1       tb           Liquid smoke
    1       tb           Worcestershire sauce
    1       t            Tabasco sauce
      1/4   c            Fresh cilantro -- chopped
 
   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 lowand 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.
   
   Fat per servingó.6 grams    Calories per servingó68
   IN THE KITCHEN WITH ROSIE  by Rosie Daley
   
   Recipe By     :
  
 
 
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