Southwest Vegetable Stew
By Mary McDougall
Serves: 4
Prep Time: 10 min
Cook Time: 20 min
Ingredients
1/2 Cup
Vegetable broth
1
Onion, chopped
1
Red bell pepper, chopped
1 Stalk
Celery, sliced
1/2 Tsp
Minced garlic
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.
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