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George S At The Cove Black Bean Soup Recipe

Recreate the magic of La Jolla's famed George's at the Cove! This authentic Black Bean Soup recipe, originally crafted by Chef Scott Meskan, is so popular they keep it printed at the hostess stand. Experience the rich, smoky flavors of this unforgettable soup – a culinary masterpiece you can now make at home. Get ready for a flavor explosion with smoky chicken, vibrant vegetables, and a creamy finish. This isn't just a soup; it's a taste of California coastal elegance.

Prep Time 30 mins
Cook Time 90 mins
Calories 804.7 kcal
Protein 28g
Rating 5.0 (4 Reviews)
George S At The Cove Black Bean Soup

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for George S At The Cove Black Bean Soup

  • Unsalted Butter
  • Carrot
  • 1 cup (150g) chopped onion
  • 1 cup (150g) chopped celery
  • Broccoli Stem
  • Dried Thyme
  • Dried Oregano
  • Dried Sweet Basil Leaves
  • Dry White Wine
  • Chicken Stock
  • 2 tablespoons Worcestershire sauce
  • Tabasco Sauce
  • 1 1/2 cups (200g) shredded smoked chicken
  • Black Beans
  • Broccoli Floret
  • Heavy Cream
  • Salt & Fresh Ground Pepper
  • Cornstarch

How to Make George S At The Cove Black Bean Soup

  1. 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.
  2. Add 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1 teaspoon dried basil.
  3. Continue to sauté for another 5 minutes, until vegetables are softened.
  4. 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.
  5. 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.
  6. 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.
  7. Simmer for 5 minutes to heat through.
  8. Stir in 1/2 cup (120ml) heavy cream. Simmer for another 5 minutes. Season generously with salt and pepper to taste.
  9. Remove from heat. Add 2 tablespoons (30g) cold butter, piece by piece, stirring until melted and creating a creamy texture. Serve immediately.
  10. **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.
  11. Garnish with fresh herbs or a dollop of sour cream, if desired.

Chef's Tip for Extra Flavor

Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

26g

Fat

214g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Soups Stews Beans Poultry American Chicken Stove Top Dietary Gluten Free Comfort Food Californian Black Beans Free Of Something Meat Taste Mood Equipment Grilling 4 Hours Or Less