1 lb. pea, fresh, frozen, or canned (16 oz.)
2 tbsp. olive, safflower or canola oil
1/4 tsp. Worcestershire sauce
1/4 head lettuce, finely shredded
3 sm. carrots, diced
1/2 c. shredded cabbage
1 tsp. salt or to taste
1/4 tsp. pepper
1 c. chicken bouillon or stock

Add carrots and cabbage to boil in pan large enough to hold all ingredients. Cook 2 minutes. Add seasonings, bouillon, and peas. Cover and simmer 30 minutes, adding lettuce during last 5 minutes. Serves 6.