Cowboy Steak'N Veggie Soup

• 1 pound beef, sirloin steak 1 inch thick
• 1 teaspoon basil dried
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic crushed
• 1 tablespoon vegetable oil
• 29 ounces beef stock ready to serve, (2 cans)
• 16 ounces salsa thick and chunky, picante
• 1 pound vegetables frozen, mixed
• 1 can beans great northern, drained, rinsed
• 1 cup spinach fresh, torn
• 1 x basil cilantro, or parsley, for garnish

1. Cut beef into 1/4 inch thick strips; cut each strip into 1 inch pieces.
2. In medium bowl, combine beef, basil, salt, pepper, garlic and oil; toss to coat.
3. Heat Dutch oven or large saucepan over meduim-high heat until hot.
4. Add beef mixture; cook and stir 4 to 5 minutes or until browned.
5. Stir in broth, salsa and vegetables.
6. Bring to a boil over medium to high heat.
7. Reduce heat to low; simmer 10 minutes.
8. Stir in beans.
9. Cook 4 to 5 minutes, or until thoroughly heated.
10. Stir in spinach.
11. Garnish each serving of soup with fresh basil, parsley or cilantro.

beef, basil, salt, black pepper, garlic, vegetable oil, beef, salsa, vegetables, beans great northern, basil cilantro

Taken from recipeland.com/recipe/v/cowboy-steakn-veggie-soup-38717 (may not work)