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Black Bean and Corned Beef Soup

Source: Quick from Scratch - Soups and Salads
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Rating: 4   Reviews: 6 See Reviews
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Serves 4
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.
2 tablespoons cooking oil
1 onion, chopped
2 carrots, diced
2 ribs celery, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
3 cups water
3 cups canned low-sodium chicken broth or homemade stock
2 cups drained and rinsed canned black beans (one 19-ounce can)
1 jalapeno pepper, seeds and ribs removed, minced
1/2 pound sliced deli corned beef, cut crosswise into thin strips
1 1/2 tablespoons red wine vinegar or white wine vinegar
1/4 cup chopped fresh parsley
Black Bean and Corned Beef Soup Recipe at
In a large pot, heat the oil over moderate heat. Add the onion, carrots, celery, bell pepper, and 1/2 teaspoon of the salt and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Add the water, broth, and the remaining teaspoon of salt to the pot. Bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 10 minutes. Stir the beans and jalapeno into the soup and simmer for 5 minutes more.

Remove the pot from the heat and stir in the corned beef, vinegar, and parsley.

Test-Kitchen Tip:
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.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Hearty, Meaty Soups
 Irish-Style Beef
 Creative Corned Beef
 Hearty Comfort: Black Bean Soup
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 335
Fat. Total: 17g
Fiber: 10g
Carbohydrates, Total: 26g
Sodium: 1503mg
% Cal. from Fat: 46%
Cholesterol: 31mg
Protein: 21g
Spotlight Recipe Review See all 6 reviews »

Rating: 4
by: Devin, IL Reviewed: 01/03/2007
This soup has tons of potential... make sure the corned beef is cut crosswise so it is tender. The deli place I went to wasn't so cooperative. I added some sauteed garlic in the beginning and also didn't drain the black beans thouroughly to leave it a little thick. I would add more jalapeno or hot sauce to spice things up a bit.
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