Cowboy Steak and Vegetable Soup

A real stick-to-your-ribs soup that would please a hungry family.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  lb boneless beef sirloin (1-inch thick)
• 1  teaspoon dried basil leaves
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  garlic cloves, crushed
• 1  tablespoon  oil
• 2 (14 1/2ounce) cans beef broth
• 1 (16 ounce) jar chunky salsa or 1 (16 ounce) jar picante salsa
• 1 (1 lb) package frozen green beans
• 1 (1 lb) package  frozen potato
• 1  large onion, chopped
• 2  red bell peppers, cored and chopped
• 1 (15 1/2ounce) can great northern beans, drained and rinsed
• 1  cup  torn fresh spinach

Directions

1. Cut the beef in to 1/4 inch thick strips; cut each strip into 1 inch pieces.
2. In a medium bowl, combine beef, basil, salt, pepper, garlic, and oil; toss to coat.
3. Heat large saucepan over medium-high heat until hot.
4. Add the beef mixture; cook and stir for 4-5 minutes or until browned.
5. Stir in the broth, salsa, vegetables, onion, and red pepper. (DONOT STIR IN THE CAN OF BEANS OR THE SPINACH YET).
6. Bring to a boil over medium-high heat.
7. Reduce heat to low, simmer 25 minutes or until onions and red peppers are tender.
8. Stir in the beans and cook 4-5 minutes or until heated thoroughly.
9. Stir in the spinach.