Black bean and chicken soup

Black bean and chicken soup



Ingredients/Components
- water - 2 c
- Worcestershire sauce - 1 Tbsp
- skim milk - 12 oz
- chopped onion - 1 c
- chicken broth - 1 c
- bay leaf - 1 item
- dry white wine - 1/2 c
- basil - 1 Tbsp
- olive oil - 2 Tbsp
- Tabasco sauce - 1 tsp
- barbecue sauce - 4 Tbsp
- thyme - 1 Tbsp
- liquid smoke - 1 Tbsp
- cubed celery - 1 c
- broccoli florets - 2 c
- chopped fresh cilantro - 1/4 c
- dried black beans - 1/2 c
- peeled and chopped broccoli stems - 1/2 c
- cubed carrot - 1/2 c
- boneless, skinless chicken breast - 8 oz
- cornstarch, dissolved in 2 Tbsp - 1 Tbsp
How to make black bean and chicken soup:
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 20Recipe categories: Corn, Soups & stews, Black beans.
Rating:
Related ingredients:
eggs, pkg, can cream-style corn, can whole kernel corn, can creamed corn, to 10 ears fresh white corn, can french-cut green beans, drained, can shoepeg corn, drained, large potatoes, peeled and cubed
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