COUNTRY VEGETABLE SOUP

Serves 4

2 tsp                     Olive oil

2 Cups                  Green cabbage, chopped

1 Cup                   Carrots, sliced thick (1/2in)

1 Cup                   Onion, chopped

1 Cup                   Celery, chopped

1 Cup                   Red potato, diced

1 tsp                     Celery seed

1 tsp                     Ground clove

1 Cup                   Water

4 Cups                  Vegetable broth or 2 14 ½ oz cans of broth

1 Cup                   Frozen green peas

2 Tbl                     Fresh parsley, minced

½ tsp                     Dried dill