Cowboy Steak And Vegetable Soup

• 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 1/2 ounce) cans beef broth
• 1 (16 ounce) jar chunky salsa or (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 1/2 ounce) can great northern beans, drained and rinsed
• 1 cup torn fresh spinach

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.

beef sirloin, basil, salt, pepper, garlic, oil, beef broth, chunky salsa, green beans, potato, onion, red bell peppers, great northern beans, fresh spinach

Taken from www.food.com/recipe/cowboy-steak-and-vegetable-soup-13507 (may not work)