Black Bean And Chicken Soup - cooking recipe

Ingredients

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

Preparation

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