Black Bean and Corned Beef Soup - MSNewsNow.com - Jackson, MS

Black Bean and Corned Beef Soup

Black Bean & Corned Beef Soup                                                

• 2 tablespoons of olive oil
• 1 onion, chopped                                                
• 3 carrots, diced                                                
• 3 ribs of celery, diced                                                
• 1 each; yellow, red, and gold peppers, chopped                                                
• 1-1/2 teaspoons salt                                               
• 1/4 cup of spicy creole mustard                                                
• 3 cups water                                                
• 3 cups of low-sodium chicken stock                                                
• 3 (19 oz.) cans of black beans, washed and drained                                                
• 1 jalapeno pepper, seeds and ribs removed, minced                                                
• 2 pounds of cooked corned beef, cubed                                                
• 1-1/2 tablespoons rice wine vinegar                                               
• 1/4 to 1/2 cup of fresh parsley, chopped, for garnish                       

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.

Questions? Email Julie Levanway.

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