Southwest Vegetable Stew

Prep: 10 minutes Cook: 20 minutes

Serves:4

Ingredients

  • 1/2 cup vegetable broth
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 stalk celery, sliced
  • 1/2 tsp garlic, minced
  • 1 bunch green onions, cut into 1 inch pieces
  • 1 1/2 cups savoy cabbage, thinly sliced
  • 1 tbsp soy sauce (optional)
  • 1 tsp chili powder
  • 1 tsp basil
  • 15 ounce can chopped tomatoes
  • 2 cups fresh spinach, chopped
  • 15 ounce can black beans, drained and rinsed
  • 15 ounce can small red beans
  • 1/2 cup salsa
  • several dashes Tabasco sauce
  • freshly ground pepper to taste
  • 1-2 tbsp cilantro, chopped

Directions

Place onions, bell pepper, celery and garlic in a large pot with the broth. Cook and stir over medium heat until onion softens slightly, about 4-5 minutes. Add the green onions, cabbage, soy sauce, chili powder and basil. Cook, stirring occasionally, for 10 minutes. Stir in the remaining ingredients, except the cilantro, and cook an additional 5 minutes. Add the cilantro just before serving, stir to mix. Serve in a bowl, over baked potatoes, or rolled up in a tortilla.