Corned Beef Soup

A different way to use up leftover corned beef.

Mats

2 Tb  oil
1 onion, chopped
2 carrots, diced
2 ribs celery, diced
1 red bell pepper, diced
1 1/2 tsp salt
3 c water
3 c chicken stock
1 can rinsed, drained black beans
Leftover corned beef. About 2-3oz per person. You'll get about 4-6 bowls of broth out of this recipe, so about 1/2lb is suggested. It's a perfectly nice soup even without the beef too.
Red Wine Vinegar - 1 Tb per bowl

How-To
In a large pot over medium heat, heat the oil. Cook the onion, carrots, celery and 1/2tsp salt for 10 minutes or until the vegetables begin to soften.

Add the water and broth, bring to a boil. Turn the heat down to a low boil, add the bell pepper. Cook for 10 minutes.

Add the beans, cook for 5 more minutes.

While the soup is cooking, slice a chunk of the cold corned beef off for each serving. Aim for about 1/2inch thick. Cut each slice into bite-sized bits. I like cutting it crossways first, then dicing.

When the soup is done, spoon it into serving bowls. Add the chopped beef and 1 Tbsp red wine vinegar to each bowl, then serve.

NB: If you're saving the leftover soup and corned beef, store them separately. If you just dump all the beef into the soup, all the flavor leeches out of the meat and you're left with pretty tasteless hunks. Don't add the vinegar either until the soup is hot and ready for serving.