Sausage Bean Stew Recipe

4 cups chicken broth 3 cans (15 to 16 ounces each) kidney beans, butter beans, pinto beans, black-eyed peas or great northern beans, rinsed and drained 3 medium carrots, diced 3 celery ribs, diced 1 pound smoked sausage, cut into 1/2-inch slices 1 large onion, chopped 1/2 cup medium pearl barley 1/2 cup dried lentils 1 teaspoon hot pepper sauce 1 cup chopped fresh spinach