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
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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.
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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.