© Melanie Acevedo
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Serves : 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 matter—makes for tender meaty morsels in a soup and needs no cooking time at all. Plus: More Soup Recipes and Tips

How to Make It

Step 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.

Step 2    

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.

Step 3    

Remove the pot from the heat and stir in the corned beef, vinegar, and parsley.

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