Black Bean & Corned Beef Soup
In a soup pot heat the olive oil over moderate heat. Add the onion, carrots, celery, bell peppers, 1 teaspoon of the salt. Cook stirring occasionally, until the vegetable start to soften. Add the Creole mustard and stir well. Pour in water, broth and the remaining salt in the pot. Bring to a boil. Add beans, jalapeno pepper, corned beef and vinegar. Reduce the heat and simmer for 5 minutes more. Serve immediately and garnish with chopped fresh parsley.
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