Black-Bean and Corned-Beef Soup

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

Ingredients

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

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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