Black Bean And Smoked Chicken Soup

When all were in their places Father said grace and, excusing himself, left the family to retire to his study. He frequently spent thirteen hours a day studying. He managed this amazing amount of time by husbanding every hour of the day. He usually arose at four in the morning, indulging himself in the later rising time of five in the winter. In this way he was far along in his studies while the household slept. He preferred to eat alone, usually certain foods which he had by experimentation discovered kept his mind and body most sprightly. This morning he did not eat the rich menu which Venus set before the rest of the household, the home-cured bacon and the delicious hot breads. But at the end of the meal, he rejoined his family for morning devotions.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats, Dairy			4	Servings

INGREDIENTS

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	T	Dried thyme
1	T	Dried basil
1/2	c	Dry white wine
8	oz	Boneless skinless chicken
		breast
4	T	Barbecue sauce, no oil type
1	c	Chicken stock, fat skimmed
12	oz	Evaporated skim milk
2	c	Broccoli florets
1	T	Cornstarch dissolved in 2 tb
		cold water
1	T	Liquid smoke
1	T	Worcestershire sauce
1	t	Tabasco sauce
1/4	c	Chopped fresh cilantro

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 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
<PATTYK@BCFREENET.SEFLIN.LIB.FL.US>  On   SAT, 20 MAY 1995 001228
~0400 (EDT)  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 267 Calories From Fat: 44 Total Fat: 4.8g Cholesterol: 74.9mg Sodium: 500.8mg Potassium: 671mg Carbohydrates: 16.8g Fiber: 4.2g Sugar: 4.5g Protein: 32.7g