Ingredients

1 pound boneless beef sirloin steak (1-inch thick)
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, crushed
1 tablespoon oil
2 14 1/2-ounce cans ready-to-serve beef broth
1 16-ounce jar Old El Paso Thick 'n' Chunky Salsa or Picante
1 1-pound package Green Giant American Mixtures Frozen Green Beans, Potatoes, Onions and Red Peppers
1 15.5-ounce can Green Giant or Joan of Arc Great Northern Beans, rinsed and drained
1 cup torn fresh spinach
Garnish, if desired (fresh basil, parsley or cilantro sprigs)

Directions

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 medium-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 boil over medium-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. Makes 6 servings.

Each serving contains 260 calories, 8g fat, 23g carb, 1140mg sodium, 50mg cholesterol.