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In a large stockpot, whisk the bouillon into the water until dissolved.
Stir in olive oil, garlic powder, salt, paprika, chili powder, cumin, sage, thyme and liquid hickory smoke.
Add the brown rice, bulgur and bay leaf; bring to a boil over high heat, then reduce the heat to medium-low and cook, covered for about 30 minutes until the rice is almost fully cooked. (It will continue to cook as the remaining ingredients are added).
Add the carrots, celery, onion and beans; return to a boil, then reduce the heat to medium-low and continue cooking for about 15 minutes, or until the vegetables are fork tender.
Add the spinach or other greens, tomatoes and tomato soup; return to a boil, then reduce the heat to medium-low and cook for 10 minutes, or until the greens are tender, stirring occasionally.
Taste and adjust seasonings if needed.
Add a few dashes of hot sauce if more "heat" is desired.
Remove bay leaf before serving.