1 tbsp. olive oil
1 tbsp. safflower oil or 2 tsp. vegetable oil
1/2 c. coarsely chopped onion
1/2 c. coarsely chopped tomatoes, fresh if possible (drain if canned)
1/2 c. chopped carrots
1 c. chopped green cabbage
1 cup peas (fresh if possible)
4 c. water
4 whole scallions, chopped
1/2 c. coarsely chopped mushrooms (optional)
1 tbsp. chopped Italian parsley
1 tsp. basil

Heat oil in soup pot. Add onion. Cook until onion browns; add tomatoes. Cook several minutes, then add rest of ingredients; cover and boil gently 20 to 25 minutes. Serves 6.