Cowboy Steak 'n Veggie Soup

Course : Beef Steak
Serves: 6
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Ingredients:

1 pound sirloin steak -- 1 inch thick
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic -- crushed
1 tablespoon oil
2 cans ready to serve beef broth -- (14 1/2 oz each)
16 ounces th and chunky salsa -- or picante
1 pound green giant american mixtures -- (frozen)
1 can great northern beans -- drained, rinsed
1 cup fresh spinach -- torn
1 tablespoons fresh basil cilantro or parsley -- for garnish
 

Preparation / Directions:

Cut beef into 1/4 inch thick strips; cut each strip into 1 inch pieces. In medium bowl, combine beef, basil, salt, pepper, garlic and oil; toss to coat. Heat Dutch oven or large saucepan over medium-high heat until hot. Add beef mixture; cook and stir 4-5 minutes or until browned. Stir in broth, salsa and vegetables. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes. Stir in beans. Cook 4-5 minutes, or until thoroughly heated. Stir in spinach. Garnish each serving of soup with fresh basil, parsley or cilantro. Cool completely-Place soup in Freezer bags. Freeze flat. When completely frozen, stack on other flat, frozen foods.


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