Cowboy Steak'n Veggie Soup

1 lb sirloin steak -- 1 inch thick

1 tsp dried basil

1/2 tsp salt

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

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.x