Southwest Vegetable Stew

* 1/2 cup vegetable broth
* 1 chopped onion
* 1 chopped red bell pepper
* 1 sliced celery stalk
* 1/2 teaspoon bottled, minced garlic
* 1 bunch green onions, cut in 1 inch pieces
* 1 1/2 cups thinly sliced savoy cabbage
* 1 tablespoon soy sauce
* 1 teaspoon chili powder
* 1 teaspoon basil
* 1 15-ounce can chopped tomatoes
* 2 cups chopped fresh spinach
* 1 15-ounce can black beans, drained and rinsed
* 1 15-ounce can small red beans
* 1/2 cup salsa
* several dashes Tabasco Sauce
* fresh ground pepper to taste
* 1-2 tablespoons chopped cilantro


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.