Black-Bean and Corned-Beef Soup
- SERVINGS: 4
Used to be, you'd stop at the deli counter to get the makings for a sandwich to accompany your soup; now, you can pick up the makings of the soup itself. Thin-sliced corned beef or ham or pastrami, for that mattermakes for tender meaty morsels in a soup and needs no cooking time at all.
- 2 tablespoons cooking oil
- 1 onion, chopped
- 2 carrots, diced
- 2 ribs celery, diced
- 1 red bell pepper, diced
- 1 1/2 teaspoons salt
- 3 cups water
- 3 cups canned low-sodium chicken broth or homemade stock
- 2 cups drained and rinsed canned black beans (one 19-ounce can)
- 1 jalapeÑo pepper, seeds and ribs removed, minced
- 1/2 pound sliced deli corned beef, cut crosswise into thin strips
- 1 1/2 tablespoons red- or white-wine vinegar
- 1/4 cup chopped fresh parsley
- 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.
- Add the water, broth, and the remaining teaspoon of salt to the pot. Bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 10 minutes. Stir the beans and jalapeño into the soup and simmer for 5 minutes more.
- Remove the pot from the heat and stir in the corned beef, vinegar, and parsley.
This hearty soup calls for an equally hearty wine. Look for Australia's unique Cabernet Sauvignon/Shiraz blend, a red wine redolent of blackberries, cassis, herbs, and eucalyptus. Its full body and frank fruitiness are just what you want.
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Congratulations to Mei Lin, winner of Top Chef Season 12.