Steak-N-Vegetable Soup

• 1 tablespoon canola oil
• 1 beef top sirloin steak (about 1 pound), cut into 1-inch pieces
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• 1 package (16 ounces) frozen vegetables for stew, thawed
• 1 jar (16 ounces) picante sauce
• 2 cans (14-1/2 ounces each) beef broth
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 cup fresh baby spinach

1. In a Dutch oven, heat oil over medium-high heat. Add steak, basil, salt and pepper. Stir-fry until meat is no longer pink, 4-5 minutes; drain. Add garlic; cook 1 minute more.
2. Stir in vegetables and picante sauce. Add broth; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Stir in beans; cook until heated through, 4-5 minutes. Add spinach; cook until just starting to wilt, 1-2 minutes.

canola oil, beef, basil, salt, pepper, garlic, frozen vegetables, picante sauce, beef broth, great northern beans, baby spinach

Taken from www.tasteofhome.com/recipes/steak-n-vegetable-soup/ (may not work)