Cowboy Steak and Vegetable Soup

• boneless beef sirloin↗1 lb

  1-inch thick

• dried basil leaves↗1 teaspoon
• salt↗1⁄2 teaspoon
• pepper↗1⁄4 teaspoon
• garlic cloves↗2

  crushed

• oil1 tablespoon
• beef broth↗2 cans

  14 1/2 ounce

• chunky salsa or picante salsa1 jar

  16 ounce

• frozen green beans↗1 package

  1 lb

• frozen potato↗1 package

  1 lb

• large onion↗1

  chopped

• red bell peppers↗2

  cored and chopped

• great northern beans↗1 can

  15 1/2 ounce, drained and rinsed

• fresh spinach1 cup

  torn

Step-by-step instructions

1. 1

   Cut the beef in to 1/4 inch thick strips; cut each strip into 1 inch pieces.

2. 2

   In a medium bowl, combine beef, basil, salt, pepper, garlic, and oil; toss to coat.

3. 3

   Heat large saucepan over medium-high heat until hot.

4. 4

   Add the beef mixture; cook and stir for 4-5 minutes or until browned.

5. 5

   Stir in the broth, salsa, vegetables, onion, and red pepper. (DONOT STIR IN THE CAN OF BEANS OR THE SPINACH YET).

6. 6

   Bring to a boil over medium-high heat.

7. 7

   Reduce heat to low, simmer 25 minutes or until onions and red peppers are tender.

8. 8

   Stir in the beans and cook 4-5 minutes or until heated thoroughly.

9. 9

   Stir in the spinach.