1 lb sirloin steak — 1 inch thick
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic — crushed
1 tbsp oil
2 cans ready to serve beef broth — (14 1/2 oz each)
16 oz Thick & Chunky Salsa — or Picante
1 lb Green Giant American Mixtures — (frozen)
1 can Great Northern beans — drained, rinsed
1 c fresh spinach — torn
Fresh basil, cilantro, or parsley — for garnish
Cut beef into 1/4 inch thick strips; cut each strip into 1 inch pieces. In medium bowl, combine beef, basil, salt, pepper, garlic and oil; toss to coat. Heat Dutch oven or large saucepan over meduim-high heat until hot. Add beef mixture; cook and stir 4-5 minutes or until browned. Stir in broth, salsa and vegetables. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes. Stir in beans. Cook 4-5 minutes, or until thoroughly heated. Stir in spinach. Garnish each serving of soup with fresh basil, parsley or cilantro.x