BLACK-BEAN and CORNED-BEEF SOUP

BLACK-BEAN and CORNED-BEEF SOUP
“You can use corned beef, ham or pastrami”

2 Tbsp. cooking oil
1 onion, chopped
2 carrots, diced
2 rib celery, diced
1 red bell pepper, diced
1-1/2 tsp. salt
3 cups water
3 cups canned low sodium chicken broth
2 cups drained and rinsed canned black beans (one 19-oz.) can
1 jalapeno pepper. Seeds and rib removed, minced
½ lb. deli, sliced corned beef, cut crosswise into thin strips
1-1/2 tsp., red wine vinegar or white wine
¼ cup chopped fresh parsley


In a large pot, heat the oil over moderate heat. Add the onion, celery, carrot, bell pepper, and a ½ tsp. of the salt and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Add the water, broth, and the remaining tsp. of salt to the pot. Bring to a boil. Stir the beans and jalapeno into the soup and simmer for 5 minutes more.

Remove the pot from the heat and stir in the corned beef, vinegar and parsley.

Test Kitchen Tip: If you make the soup ahead of time, wait to stir in the last three ingredients until you’re ready to serve. Otherwise, the flavor of the corned beef will leach out into the broth, the vinegar will loose its bite, and the parsley will turn brown.