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
If you make the soup ahead of time, wait to stir in the last three ingredients until you're 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.
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.