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
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.
Stir carrots and turnips into the onions, along with the cabbage, broth, tomato paste, garlic, seasonings and lemon juice.