Ingredients for George's At The Cove Black Bean Soup
- 6 tablespoons (87g) butter
- 1 cup (150g) chopped carrots
- 1 cup (150g) chopped onion
- 1 cup (150g) chopped celery
- 1 cup (150g) chopped broccoli stems
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup (120ml) dry white wine
- 6 cups (1.4L) hot chicken stock
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- 1 1/2 cups (200g) shredded smoked chicken
- 1 (15-ounce) can (425g) black beans, rinsed and drained
- 1 cup (150g) chopped broccoli florets
- 1/2 cup (120ml) heavy cream
- Salt and fresh ground pepper, to taste
- Cornstarch (not used in recipe)
- 1 1/2 lbs (680g) boneless, skinless chicken breasts
- Applewood chips
- Fresh herbs, for garnish (optional)
- Dollop of sour cream, for garnish (optional)
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How to Make George's At The Cove Black Bean Soup
- Melt 1/4 cup (57g) butter in a large pot or Dutch oven over medium heat. Add 1 cup (150g) chopped carrots, 1 cup (150g) chopped onion, 1 cup (150g) chopped celery, and 1 cup (150g) chopped broccoli stems. Sauté for 5 minutes, stirring occasionally.
- Add 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1 teaspoon dried basil.
- Continue to sauté for another 5 minutes, until vegetables are softened.
- Pour in 1/2 cup (120ml) dry white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce slightly, about 1 minute.
- Add 6 cups (1.4L) hot chicken stock and bring to a simmer. Reduce heat and simmer until the liquid has reduced by one-third, about 15-20 minutes.
- Stir in 2 tablespoons Worcestershire sauce, 1/2 teaspoon Tabasco sauce (or more, to taste), 1 1/2 cups (200g) shredded smoked chicken (see instructions below), 1 (15-ounce) can (425g) black beans, rinsed and drained, and 1 cup (150g) chopped broccoli florets.
- Simmer for 5 minutes to heat through.
- Stir in 1/2 cup (120ml) heavy cream. Simmer for another 5 minutes. Season generously with salt and pepper to taste.
- Remove from heat. Add 2 tablespoons (30g) cold butter, piece by piece, stirring until melted and creating a creamy texture. Serve immediately.
- **Smoked Chicken Preparation:** Preheat grill to medium-low heat. Place boneless, skinless chicken breasts (approximately 1 1/2 lbs/680g total) on the grill. Add applewood chips to the coals or smoker box, following manufacturer's instructions. Cover the grill and smoke the chicken for 20-25 minutes, or until it reaches an internal temperature of 130-135°F (54-57°C) for medium-rare. Avoid letting the grill become too hot.
- Garnish with fresh herbs or a dollop of sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
26g
Fat
214g
Carbs
10g
