Black-Bean and Corned-Beef Soup
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.
Recipe by Food & Wine January 1998