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Black Bean and Smoked Chicken Soup

 

Black Bean and Smoked Chicken Soup recipe
48

Yield

6

servings

Prep

10

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free
 

Ingredients

½ cup black beans
dried
2 cups water
1 each bay leaves
*
½ cup broccoli florets
peeled, diced
½ cup carrots
cubed
1 cup celery
cubed
1 cup onions
chopped
1 tablespoon thyme
dried
*
1 tablespoon basil
dried
½ cup white wine
dry
*
8 ounces chicken breast halves, boneless, skinless
4 tablespoons barbecue sauce
1 cup chicken broth
12 ounces evaporated milk
skim
2 cups broccoli florets
1 tablespoon cornstarch
1 tablespoon liquid smoke
*
1 tablespoon worcestershire sauce
1 teaspoon red hot pepper sauce
¼ cup cilantro
chopped

Directions

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℉ (200℃).

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 298g (10.5 oz)
Amount per Serving
Calories 17820% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 429mg 18%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 10%
Sugars g
Protein 26g
Vitamin A 59% Vitamin C 53%
Calcium 13% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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