Black Bean And Smoked Chicken Soup-Daley

* 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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