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Black Bean and Smoked Chicken Soup

1/2 cup dried black beans
2 cups water
1 bay leaf
light vegetable oil cooking -- spray
1/2 cup broccoli, Peel & dice-stems
1/2 cup carrots, cubed
1 cup celery, cubed
1 cup onion, chopped
1 tablespoon dried thyme
1 tablespoon dried basil
1/2 cup dry white wine
8 ounces boneless, skinless chicken breasts
4 tablespoons barbecue sauce
1 cup chicken stock, fat skimmed
12 ounces evaporated skim milk
2 cups broccoli flowerets
1 tablespoon cornstarch, dissolved in 2 tb cold water
1 tablespoon liquid smoke
1 tablespoon worcestershire sauce
1 teaspoon tabasco sauce
1/4 cup fresh cilantro, chopped

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.