Instructions: 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.

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