Hearty Beef Vegetable Soup

• 1 (1 lb.) beef top round steak, cut into 3/4-inch cubes
• 1 Tbsp. vegetable oil
• 1/2 cup chopped onion
• 2 cans (14-1/4 oz.) beef broth
• 4 cups water
• 1/2 cup sliced celery
• 2 tsp. dried basil leaves
• 1 can (14-1/2 oz.) stewed tomatoes
• 2 cups sliced carrots
• 2 cups bow tie pasta
• 2 cups torn fresh spinach leaves

1. Brown beef in oil in 4-quart saucepan over medium-high heat.
2. Add onion; cook until tender.
3. Stir in beef broth, water, celery and basil; bring to a boil.
4. Cover; reduce heat and simmer 1 hour.
5. Add tomatoes, carrots and pasta; bring to a boil.
6. Reduce heat and simmer, uncovered, 25 minutes.
7. Stir in spinach; cook 5 minutes more.

vegetable oil, onion, beef broth, water, celery, basil, tomatoes, carrots, pasta, fresh spinach leaves

Taken from www.kraftrecipes.com/recipes/hearty-beef-vegetable-soup-53867.aspx (may not work)