In a 4-quart Dutch oven, cook leeks and garlic in hot oil about 3 minutes or until nearly tender. Carefully add the water, undrained tomatoes, celery, carrots, apple, sweet potato, and bouillon granules or cubes. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Add cabbage, green beans, salt, and pepper. Return to boiling; reduce heat. Cover and simmer about 10 minutes more or until vegetables are tender. Stir in parsley and lemon juice. Makes 8 main-dish or 10 to12 side-dish servings.

Prepare as directed, except add 1 teaspoon ground cumin with the leeks and garlic. Add 1 cup loose-pack frozen whole kernel corn; 1 cup chopped cooked chicken; one 4-ounce can chopped green chile peppers, drained; and 3 tablespoons snipped fresh cilantro with the lemon juice. Heat through. If desired, garnish with lemon wedges and fresh cilantro sprigs. Nutrition Facts per serving: 138 cal., 3 g total fat (1 g sat. fat), 16 mg chol., 790 mg sodium, 23 g carbo., 5 g dietary fiber, 8 g protein. Exchanges: 1 starch, 0.5 very lean meat, 1.5 vegetable. Carb choices: 1.

Prepare as directed, except add 1/2 cup quick-cooking rice and 1/2 cup water with the cabbage. Substitute rice vinegar for the lemon juice. Add 1 cup thinly sliced fresh mushrooms and 2 green onions, thinly sliced, with the rice vinegar. Heat through. If desired, garnish with green onion slivers. Nutrition Facts per serving: 111 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 736 mg sodium, 24 g carbo., 4 g dietary fiber, 3 g protein. Exchanges: 1 starch, 1.5 vegetable, Carb choices: 1.5.