Black-Bean and Corned-Beef Soup

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


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

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


Best Wine Deals

See More Deals

Snooth Media Network