Black Bean and Corned Beef Soup

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Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 1 1/2 teaspoons salt
  • 6 cups chicken broth
  • 1 (15 ounce) can black beans, drained
  • 1 jalapeño pepper, seeds and ribs removed, minced
  • 1/2 pound sliced corned beef, cut crosswise into thin strips
  • 1/4 cup chopped fresh parsley

Directions

In a large pot, heat oil over medium-high heat.
Sauté onion, carrots, celery, bell pepper and salt.
Bring to a boil.
Reduce heat and simmer until vegetables are tender.
Stir in beans, jalapeño and corned beef and simmer 5 minutes more.
Remove from heat and stir in parsley.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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