How To Make Black-Bean and Corned-Beef Soup
This corned-beef soup is packed with boiled vegetables and beans, plus jalapeno to add some heat to this savory and filling dish.
Serves:
Ingredients
- 2tbspcooking oil
- 1onion
- 2carrots
- 2ribs celery
- 1red bell pepper
- 1½tspsalt
- 3cupswater
- 3cupscanned low sodium chicken broth,or homemade stock
- 2cupscanned black beans,(one 19 oz can), drained and rinsed
- 1jalapeno pepper
- ½lbdeli corned beef,sliced
- 1½tbspwine vinegar,red or white
- ¼cupfresh parsley,chopped
Instructions
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In a large pot, heat the oil over moderate heat.
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Add the onion, carrots, celery, bell pepper, and ½ teaspoon of the salt and cook for about 10 minutes, stirring occasionally until the vegetables start to soften.
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Add the water, broth, and the remaining teaspoon of salt to the pot. Bring to a boil.
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Reduce the heat and simmer for about 10 minutes until the vegetables are tender.
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Stir the beans and jalapeño into the soup and simmer for 5 minutes more.
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Remove the pot from the heat and stir in the corned beef, vinegar, and parsley.
Recipe Notes
If making the soup ahead of time, wait to stir in the last 3 ingredients until ready to serve. Otherwise, the flavor of the corned beef will leach out into the broth, the vinegar will lose its bite, and the parsley will turn brown.
Nutrition
- Calories: 353.00kcal
- Fat: 17.15g
- Saturated Fat: 3.66g
- Trans Fat: 0.03g
- Monounsaturated Fat: 9.05g
- Polyunsaturated Fat: 2.73g
- Carbohydrates: 30.81g
- Fiber: 10.83g
- Sugar: 4.97g
- Protein: 20.36g
- Cholesterol: 30.62mg
- Sodium: 1548.27mg
- Calcium: 92.13mg
- Potassium: 982.55mg
- Iron: 4.21mg
- Vitamin A: 323.46µg
- Vitamin C: 70.44mg
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