Beef, Bean and Wild Rice Soup
Ingredients
- 2 cans beef broth 14-ounce cans
- 2 tablespoons dried minced onion
- 1.5-2 pounds grilled london broil cut into 1-inch pieces
- 1 can dark red kidney beans 15.5-ounce can, undrained
- 1 can black beans 15-ounce can, drained and rinsed
- 1 can petite diced tomatoes 14.5-ounce can, undrained
- 0.5 cup ketchup
- 0.5 cup taco sauce
- 2 tablespoons taco seasoning
- 0.5 cup pickled jalapenos sliced
- 1 cup shredded lettuce
- 1 cup grape tomatoes halved
- 2 tablespoons taco seasoning
Instructions
- Combine beef broth, minced onion, london broil, kidney beans, black beans, and diced tomatoes in a large pot.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- For the salad option, use a slotted spoon to dollop warm soup onto shredded lettuce.
- Top with grape tomato halves and pickled jalapeno slices.
- Dress with taco sauce.
