Cowboy Steak 'N Veggie Soup

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Recipe By : Pillsbury $10,000 Winner 1996 Serving Size : 6 Preparation Time :0:00 Categories : Beef

Ingredients

1 lb sirloin steak -- 1 inch thick
1 tsp dried basil
1/4 tsp pepper
2 cloves garlic -- crushed
1 tbsp oil
2 cans ready to serve beef broth -- (14 1/2 oz each)
16 oz Thick & Chunky Salsa -- or Picante
1 lb Green Giant American Mixtures -- (frozen)
1 can Great Northern beans -- drained, rinsed
1 c fresh spinach -- torn
Fresh basil, cilantro, or parsley -- for garnish

Method

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 meduim-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

Recipe is courtesy of: Pillsbury $10,000 Winner 1996

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