Categories: Soup

Ingredients

• 1 tbsp. canola oil
• 1 lb. beef top sirloin steak, cut into 1-in pieces
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 garlic cloves, minced
• 16 oz. frozen vegetables for stew, thawed
• 16 oz. picante sauce
• 2- 14.5 oz. cans beef broth
• 15.5 oz. can great northern beans, rinsed and drained
• 1 cup fresh baby spinach

Directions

1. In a Dutch oven, heat the oil over medium-high heat. Add steak, basil, salt and pepper. Stir-fry until meat is no longer pink, 4-5 minutes; drain. Add garlic; cook 1 minute more.

2. Stir in vegetables and picante sauce. Add broth; bring to a boil. Reduce heat; simmer, uncovered, until veggies are tender, 15-20 minutes. Stir in beans; cook until heated through, 4-5 minutes. Add spinach; cook until wilted, 1-2 minutes.

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