2 tablespoons olive oil
1 cup broccoli stems peeled& chopped
½ cup carrot, chopped
½ cup onion, chopped
½ cup celery, chopped

2 teaspoons each dried thyme, basil, oregano crumbled
¼ cup dry white wine
5 cups chicken stock
2 cups broccoli florets
1 16-ounce can black beans, drained
3/4 pound, smoked turkey, chopped
2 teaspoons Worcestershire sauce
½ teaspoon hot pepper sauce


In a medium stock pot, sauté the broccoli stems, carrot, onion and celery in olive oil over medium heat for 5 minutes. Add thyme, basil and oregano and sauté another 5 minutes. Add the wine and bring to a boil.

Add the stock and cook over medium heat until liquid is reduced by half, stirring occasionally, about 15 minutes. Add broccoli florets, beans, turkey, Worcestershire and hot pepper sauce to soup and simmer 5 minutes, stirring occasionally.

Season it to taste with salt and pepper.

Serves six.