Black Bean And Chicken Soup

• 1/2 c. dried black beans
• 2 c. water
• 1 bay leaf
• 2 Tbsp. olive oil
• 1/2 c. peeled and chopped broccoli stems
• 1/2 c. cubed carrot
• 1 c. cubed celery
• 1 c. chopped onion
• 1 Tbsp. thyme
• 1 Tbsp. basil
• 1/2 c. dry white wine
• 8 oz. boneless, skinless chicken breast
• 4 Tbsp. barbecue sauce
• 1 c. chicken broth
• 12 oz. skim milk
• 2 c. broccoli florets
• 1 Tbsp. cornstarch, dissolved in 2 Tbsp. cold water
• 1 Tbsp. liquid smoke
• 1 Tbsp. Worcestershire sauce
• 1 tsp. Tabasco sauce
• 1/4 c. chopped fresh cilantro

1. Rinse beans.
2. Put them into a large bowl and cover completely with cold water.
3. Let stand overnight!
4. Drain beans.
5. Transfer to a medium pan.
6. Add 2 cups water and bay leaf.
7. Bring to a boil over medium heat.
8. Cook 15 minutes.
9. Reduce heat.
10. Simmer for 20 minutes, until beans are tender.
11. Drain and discard the bay leaf.

black beans, water, bay leaf, olive oil, broccoli stems, carrot, celery, onion, thyme, basil, white wine, chicken breast, barbecue sauce, chicken broth, milk, broccoli florets, cornstarch, liquid smoke, worcestershire sauce, tabasco sauce, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=2207 (may not work)