Black Bean And Smoked Chicken Soup-Daley

Recipe Ingredients

1/2 cup	80g / 2.8oz	Dried black beans
2 cups	474ml	Water
1		Bay leaf
		Light vegetable oil cooking
1/2 cup	73g / 2.6oz	Broccoli - peel and
		Dice-stems
1/2 cup	55g / 1.9oz	Carrot - cubed
		(1 medium carrot)
1 cup	110g / 3.9oz	Celery - cubed
		(2 med stalks)
1 cup	62g / 2.2oz	Chopped onion - (1 medium)
1 tablespoon	15ml	Dried thyme
1 tablespoon	15ml	Dried basil
1/2 cup	118ml	Dry white wine
8 oz	227g	Chicken breasts without
		Skin
4 tablespoons	60ml	Barbecue sauce - (no oil
		Type)
1 cup	237ml	Chicken stock - fat
		Skimmed
12 oz	340g	Evaporated skim milk
2 cups	292g / 10oz	Broccoli flowerets
1 tablespoon	15ml	Cornstarch dissolved in 2 tb
		Cold water
1 tablespoon	15ml	Liquid smoke
1 tablespoon	15ml	Worcestershire sauce
1 teaspoon	5ml	Tabasco sauce
1/4 cup	4g / 0.1oz	Fresh cilantro - chopped

Recipe Instructions

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 low and simmer, uncovered, for about 20 minutes, until the beans are tender. 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. 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.

Source:
IN THE KITCHEN WITH ROSIE by Rosie Daley

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