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Cowboy Steak'N Veggie SoupRecipe : Cowboy Steak'N Veggie Soup
Procedure :
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 |
