Black bean and Smoked chicken soup

can of black beans, rinsed/drained

1/2 cup peeled/chpd broccoli stems     1/2 cup diced carrot

1 cup diced celery          1 cup chpd onion        1 Tablsp dried thyme

1 Tablsp dried basil      1/2 cup dry white wine      

8 oz. bnls, sknls chicken breast        4 Tablsp BBQ sauce

1 cup chicken broth        12 oz. evaporated milk (low fat)

2 cups broccoli florets    1 Tablsp cornstarch+2 Tablsp cold water-blend well

1 Tablsp liquid smoke    1 teasp tabasco sauce   

Bake chicken with bbq sauce, cool, cut into small pieces.

In soup pot, heat a little oil, saute broc stems, carrot, celery and onion for

5 minutes, stirring occasionally, add in the wine, thyme and basil.  Simmer

uncovered for 15 mins, until reduced by 1/2.  Add in chicken, broth and

the beans.  Cook for 3-4 mins, then add milk and florets.  Cook another

5 mins.  Add cornstarch mixture and stir constantly.  Then add remaining

ingredients.   Heat thru, serve.