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Steak-n-Vegetable Soup

TOTAL TIME: Prep: 10 min. Cook: 30 min. YIELD: 8 servings (2-1/2 quarts).
This weeknight steak soup packs rich flavor into a light broth. My family loves the blend of southwestern flavors. —Rebecca Ridpath, Cedar Park, Texas

Ingredients

  • 1 tablespoon canola oil
  • 1 beef top sirloin steak (about 1 pound), cut into 1-inch pieces
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
  • 1 package (16 ounces) frozen vegetables for stew, thawed
  • 1 jar (16 ounces) picante sauce
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 cup fresh baby spinach

Directions

  • 1. In a Dutch oven, heat 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.
  • 2. Stir in vegetables and picante sauce. Add broth; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Stir in beans; cook until heated through, 4-5 minutes. Add spinach; cook until just starting to wilt, 1-2 minutes.

Nutrition Facts

1-1/4 cups: 191 calories, 5g fat (1g saturated fat), 23mg cholesterol, 1144mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 17g protein.

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