Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 cup dried black beans

  3. 2 cups water

  4. 1 bay leaf

  5. light vegetable oil cooking -- spray

  6. 1/2 cup peeled and chopped broccoli -- stems

  7. 1/2 cup scraped and cubed carrot

  8. (1 medium carrot)

  9. 1 cup scraped and cubed celery

  10. (2 med stalks)

  11. 1 cup chopped onion -- (1 medium)

  12. 1 tablespoon dried thyme

  13. 1 tablespoon dried basil

  14. 1/2 cup dry white wine

  15. 8 ounces boneless skinless chicken -- breast

  16. 4 tablespoons barbecue sauce -- (no oil type)

  17. 1 cup chicken stock -- fat skimmed

  18. 12 ounces evaporated skim milk

  19. 2 cups broccoli florets

  20. 1 tablespoon cornstarch dissolved in

  21. 2 tbs -- cold water

  22. 1 tablespoon liquid smoke

  23. 1 tablespoon Worcestershire sauce

  24. 1 teaspoon Tabasco sauce

  25. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. 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).

  2. 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.

  3. Drain the beans and discard the bay leaf. Preheat the oven to 400F. 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.

  4. 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.

  5. In the meantime, coat the chicken thoroughly with the barbecue sauce and bake for 10 minutes on the top shelf of the oven.

  6. 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.

  7. 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.

  8. Garnish with chopped cilantro.


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