Black Bean And Smoked Chicken Soup

• 1 can black beans, undrained
• Light vegetable oil cooking spray
• 1/2 cup peeled and chopped broccoli stems
• 1/2 cup scraped and cubed carrot (1 medium carrot)
• 1 cup scraped and cubed celery (2 medium stalks)
• 1 cup chopped onion (1 medium onion)
• 1 tablespoon dried thyme
• 1 tablespoon dried basil
• 1/2 cup dry white wine
• 8 ounces boneless, skinless chicken breast
• 4 tablespoons barbecue sauce (no-oil variety)
• 1 cup chicken stock, fat skimmed off
• 12 ounces evaporated skim milk
• 2 cups broccoli florets (1 bundle)
• 1 tablespoon cornstarch dissolved in 2 tablespoons cold water
• 1 tablespoon liquid smoke
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Tabasco sauce (optional)
• 1/4 cup chopped fresh cilantro

1. Preheat oven to 400u0b0.
2. 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.
3. Cover, reduce the heat to low, and cook for 5 minutes, stirring once or twice. Stir in the thyme, basil, and wine.
4. Simmer, uncovered, for about 15 minutes, until the wine has been reduced by half.

black beans, vegetable oil, broccoli stems, carrot, celery, onion, thyme, basil, white wine, chicken, barbecue sauce, chicken stock, milk, broccoli florets, cornstarch, liquid smoke, worcestershire sauce, tabasco sauce, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=80625 (may not work)