Black-Bean and Corned-Beef Soup

Black-Bean and Corned-Beef Soup
Photo by © Melanie Acevedo

Ingredients

  • 3 cups water
  • ½ pound sliced deli corned beef, cut crosswise into thin strips
  • 1 ½ teaspoons salt
  • 1 onion, chopped
  • 2 cups drained and rinsed canned black beans (one 19-ounce can)
  • 2 carrots, diced
  • 1 ½ tablespoons red- or white-wine vinegar
  • + 6 more ingredients
    • 1 red bell pepper, diced
    • 2 tablespoons cooking oil
    • 1 jalapeño pepper, seeds and ribs removed, minced
    • 2 ribs celery, diced
    • 3 cups canned low-sodium chicken broth or homemade stock
    • ¼ cup chopped fresh parsley

1. In a large pot, heat the oil over moderate heat. Add the onion, carrots, celery, bell pepper, and 1/2 teaspoon of the 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...

View full recipe at My Recipes

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