Black Bean And Smoked Chicken Soup Recipe - black beans

Method

• Pick over and rinse the beans.
• Put them into a large bowl and cover completely with cool water.
• Let the beans soak overnight (or possibly for at least 8 hrs).
• Drain the beans and transfer them to a medium saucepan.
• Add in the 2 c. water and the bay leaf.
• Bring to a boil over medium heat and cook for 15 min.
• Reduce the heat to low and simmer, uncovered, for about 20 min, till the beans are tender.
• Drain the beans and throw away 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 in the broccoli stems, carrot, celery, and onion.
• Cover, reduce the heat to low, and cook for 5 min, stirring once or possibly twice.
• Stir in the thyme, basil, and wine.
• Simmer, uncovered, for about 15 min, till the wine has been reduced by half.
• In the meantime, coat the chicken thoroughly with the barbecue sauce and bake for 10 min on the top shelf of the oven.
• Remove the chicken from the oven and allow it to cold just long sufficient to handle.
• Cut the chicken into small cubes.
• Add in the chicken, chicken stock, and beans to the stockpot.
• Cook over low heat for about 3 min, till thoroughly heated.
• Stir in the evaporated lowfat milk and the broccoli florets.
• Cook for 5 min, stirring if needed to keep the soup from coming to a boil.
• Add in the dissolved cornstarch and cook for 2 min more, stirring constantly.
• Stir in the liquid smoke, Worcestershire sauce, and Tabasco sauce.
• Garnish with the minced cilantro.