Crockpot Tex-Mex Vegetable Soup

Name: Crockpot Tex-Mex Vegetable Soup
Ingredients: 1-1/2 lbs (1 inch thick) boneless beef sirloin steak; 2 medium size potatoes, cut into 1 inch pieces; 2 cups loose-pack frozen cut green beans; 1 small onion, sliced and separated into rings; 1-1/2 cups thick and chunky salsa; 1 (14 oz) can low-sodium beef broth; 1 tsp dried basil, crushed; 2 garlic cloves, minced; 1/3 cup reduced-fat shredded Monterey Jack or; reduced-fat Mexican blend cheese (optional)

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INGREDIENTS

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1-1/2 lbs (1 inch thick) boneless beef sirloin steak

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2 medium size potatoes, cut into 1 inch pieces

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2 cups loose-pack frozen cut green beans

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1 small onion, sliced and separated into rings

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1-1/2 cups thick and chunky salsa

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1 (14 oz) can low-sodium beef broth

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1 tsp dried basil, crushed

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2 garlic cloves, minced

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1/3 cup reduced-fat shredded Monterey Jack or

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reduced-fat Mexican blend cheese (optional)

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