Title: Black bean and smoked chicken soup
 Categories: None
      Yield: 4 Servings
 
    1/2 c  Dried black beans
      2 c  Water
      1    Bay leaf
           Light vegetable oil cooking
           -spray
    1/2 c  Peeled and chopped broccoli
           -stems
    1/2 c  Scraped & cubed carrot
           (1 medium carrot)
      1 c  Scraped & cubed celery
           (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 Boneless skinless chicken
           -breast
      4 tb Barbecue sauce (no oil type)
      1 c  Chicken stock, fat skimmed
     12 oz Evaporated skim milk
      2 c  Broccoli florets
      1 tb Cornstarch dissolved in 2 tb
           -cold water
      1 tb Liquid smoke
      1 tb Worcestershire sauce
      1 ts Tabasco sauce
    1/4 c  Chopped fresh cilantro
 
  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 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 serving= 3.6 grams    Calories per serving= 368
  
  IN THE KITCHEN WITH ROSIE  by Rosie Daley Submitted By PAT KEYS
    On   SAT, 20 MAY 1995 001228
  ~0400 (EDT)