Beans and Greens

"This recipe is great for vegetarians or people who just like beans, and
it freezes well."

4 (14.5 ounce) cans vegetable broth
1 (10 ounce) package frozen chopped spinach
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can light red kidney beans, drained and rinsed
1 (15 ounce) can black beans, with liquid
1 (15 ounce) can great Northern beans, with liquid
1 (15 ounce) can pinto beans, with liquid
1/4 cup vegetable oil
1 tablespoon garlic powder
salt to taste
black pepper to taste

Place broth and spinach in a pot over medium heat, and cook 5 minutes, or
until spinach is thawed. Mix in dark and light kidney beans, black beans and
liquid, great northernbeans and liquid, pinto beans and liquid, and oil.
Season with garlic powder, salt, and pepper. Cook 30 minutes, stirring
occasionally.

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