Cowboy Steak And Vegetable Soup - cooking recipe

Ingredients

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

Preparation

Cut the beef in to 1/4 inch thick strips; cut each strip into 1 inch pieces.
In a medium bowl, combine beef, basil, salt, pepper, garlic, and oil; toss to coat.
Heat large saucepan over medium-high heat until hot.
Add the beef mixture; cook and stir for 4-5 minutes or until browned.
Stir in the broth, salsa, vegetables, onion, and red pepper. (DONOT STIR IN THE CAN OF BEANS OR THE SPINACH YET).
Bring to a boil over medium-high heat.
Reduce heat to low, simmer 25 minutes or until onions and red peppers are tender.
Stir in the beans and cook 4-5 minutes or until heated thoroughly.
Stir in the spinach.