Cowboy Steak'N Veggie Soup

Directions

Cut beef into ¼ 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 to 5 minutes or until browned.

Stir in broth, salsa and vegetables.

Bring to a boil over medium to high heat.

Reduce heat to low; simmer 10 minutes.

Stir in beans.

Cook 4 to 5 minutes, or until thoroughly heated.

Stir in spinach.

Garnish each serving of soup with fresh basil, parsley or cilantro.