Black-Bean and Corned-Beef Soup |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Used to be you'd stop at the deli counter to get the makings for a sandwich to accompany your soup; now you can pick up the makings of the soup itself!! Thin-sliced corned beef - or ham or pastrami, for that matter - makes for tender meaty morsels in a soup and needs no cooking time at all. Ingredients:
2 tablespoons cooking oil |
1 onion, chopped |
2 carrots, diced |
2 celery ribs, diced |
1 red bell pepper, diced |
1 1/2 teaspoons salt |
3 cups water |
3 cups low sodium chicken broth, canned or 3 cups homemade stock |
2 cups black beans, drained and rinsed (one 19-oz can) |
1 jalapeno pepper, seeds and ribs removed, minced |
1/2 lb sliced deli corned beef, cut crosswise into thin strips |
1 1/2 tablespoons red wine vinegar or 1 1/2 tablespoons white wine vinegar |
1/4 cup fresh parsley, chopped |
Directions:
1. In a large pot, heat the oil over moderate heat. Add the onion, carrots, celery, bell pepper, and 1/2 teaspoons salt, and cook stirring occasionally, until the vegetables start to soften, about 10 minutes.
2. Add the water, broth, and the remaining teaspoon of salt to the pot. Bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 10 minutes. Stir the beans and jalapeno into the soup and simmer 5 minutes more.
3. Remove the pot from the heat and stir in the corned beef, vinegar and parsley.
4. TIP: If you make this soup ahead of time, wait to stir in the last 3 ingedients until you're ready to serve. Oherwise, the flavor of the corned beef will leach out into the broth, the vinegar will lose its bite, and the parsley will brown.
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