1 c. chopped onion
2 green onions, chopped
2 tbsp. canola oil
3/4 c. sliced green bell pepper
3/4 c. sliced red bell pepper
4 carrots
1 turnip
1/2 head green cabbage, chopped
10 oz. vegetable or beef vegetarian broth
2 tbsp. tomato paste
2 cloves garlic, minced or pressed
1/2 tsp. dried oregano leaves
Salt to taste
4 tbsp. lemon juice
1 pkg. (10 oz.) frozen peas

In a large pan with a lid saute the onions in the heated oil until translucent. Stir in the peppers and saute 5 minutes longer.

Meanwhile, peel and slice the carrots. Peel and dice the turnip. Stir carrots and turnips into the onions, along with the cabbage, broth, tomato paste, garlic, seasonings and lemon juice.

Cover and bring to boiling over high heat. Reduce heat and simmer 20 to 25 minutes or until vegetables are tender. Stir in the peas and cook 5-7 minutes longer. Serve hot.

You can substitute 3 leeks for the onions if you wish. Also for a heartier dish, sprinkle with grated low fat Cheddar cheese. Serves 4.