Steak-n-Vegetable Soup
This weeknight steak soup packs rich flavor into a light broth. My family loves the blend of southwestern flavors. —Rebecca Ridpath, Cedar Park, Texas
Ingredients
- 1 tablespoon canola oil
- 1 beef top sirloin steak (about 1 pound), cut into 1-inch pieces
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves, minced
- 1 package (16 ounces) frozen vegetables for stew, thawed
- 1 jar (16 ounces) picante sauce
- 2 cans (14-1/2 ounces each) beef broth
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 cup fresh baby spinach
