Black Bean And Smoked Chicken Soup-Daley

BLACK BEAN AND SMOKED CHICKEN SOUP-DALEY

4 Preparation Time :

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 --

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.

6 grams Calories per servingó

IN THE KITCHEN WITH ROSIE by Rosie Daley

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