It’s a rainy spring morning and my husband is out of town. What a perfect day to whip up a pot of soup and watch an old Bette Davis movie!

No way am I leaving the house to make a grocery store run. There’s some leftover London broil and cooked wild rice in the fridge — and I’m thinking red wine for depth of flavor. Looks like there’s a nice pinot noir in the wine rack.

Now to see what I can find in the pantry. . . beef broth, kidney beans, black beans and canned tomatoes. . . so far, so good. Pooh! I don’t have an onion but I found some dried minced onion – perfect substitution!

Before I get started let me browse the internet for recipe ideas using leftover London broil.  Nope, I’m not even remotely intrigued with any of the suggestions. Looks like I’m on my own.

London broil is generally a tough cut of meat. The piece I’m using has been marinated, grilled and sliced against the grain. I’ve cut the meat into 1-inch pieces for the soup so they’ll be easier to eat. Any type of leftover beef would be appropriate for this recipe. Hamburger, beef tenderloin or steak would all be good. I’m also using cooked wild rice. White rice or a combination of long grain and wild rice would work, too.

Serve the soup with a garnish of Italian parsley, a dollop of sour cream or a sprinkle of shredded white cheddar cheese. Bon Appetit!

Beef, Bean and Wild Rice Soup
2 (14-ounce) cans beef broth
2 tablespoons dried minced onion
1½ -2 pounds grilled london broil, cut into 1-inch pieces
1 (15.5-ounce) can dark red kidney beans, undrained
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can petite diced tomatoes, undrained
½ cup ketchup
½ cup dry red wine
1 tablespoon tomato paste
1 tablespoon worcestershire sauce
1 (1.25-ounce) package chili seasoning
2 cups wild rice, cooked
½ cup fresh chopped Italian parsley
Pour beef broth into a Dutch oven over medium-high heat. Add dried onion and cook for about 10 minutes or until onion is tender. Lower heat to medium and add london broil, kidney beans, black beans, tomatoes, ketchup, red wine, worcestershire sauce and chili seasoning. Cook, stirring often until heated through. Stir in cooked wild rice and parsley. Simmer for about 15 minutes before serving.  Serves 6 to 8.


On a whim I ended up turning my soup into a salad. Using a slotted spoon, dollop warm soup on shredded green lettuce. Top with grape tomato halves, pickled jalapeno slices and dress with taco sauce. Yummy!