Barbeque Chicken and Blackbean Soup Recipe

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Servings: 12

Ingredients

1 large red onion, diced small
3 cloves minced garlic
Cook until the onions have softened but not browned. Add:
4 1/2 cups chicken stock ( homemade or low sodium)
One 28 ounce can diced tomatoes
1/4 cup barbeque sauce ( preferably the same one you used on the barbequed chicken)
1 tsp dried thyme
1 tsp smoked paprika
2 large carrots, diced
2 large stalks celery, diced
salt and pepper to season
Cook until the carrots are almost cooked through then add:
One 19 ounce can black beans, rinsed
2 to 3 cups diced leftover barbeque chicken
Simmer for just a few minutes more until the carrots are fully cooked through. When serving, if you like you can add to each bowl a few leaves of

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