Southwest Vegetable Stew Recipe | Dr. McDougall

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 Ounces Can Chopped tomatoes
• 2 Cups Fresh spinach, chopped
• 15 Ounces Can Black beans, drained and rinsed
• 15 Ounces Can Small red beans
• 1/2 Cup Salsa
• Several dashes Tabasco Sauce
• Freshly ground pepper to taste
• 1-2 Tbsp Cilantro, chopped