Ingredients
2tbspcooking oil
1onion
2carrots
2ribs celery
1red bell pepper
1½tspsalt
3cupswater
3cupscanned low sodium chicken broth,or homemade stock
2cupscanned black beans,(one 19 oz can), drained and rinsed
1jalapeno pepper
½lbdeli corned beef,sliced
1½tbspwine vinegar,red or white
¼cupfresh parsley,chopped
Preparation
In a large pot, heat the oil over moderate heat.
Add the onion, carrots, celery, bell pepper, and ½ teaspoon of the salt and cook for about 10 minutes, stirring occasionally until the vegetables start to soften.
Add the water, broth, and the remaining teaspoon of salt to the pot. Bring to a boil.
Reduce the heat and simmer for about 10 minutes until the vegetables are tender.
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.
