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Hearty Vegetable Soup

						Hearty Vegetable Soup
1 onion
1 turnip
3 carrots
2 leeks
1/2 green pepper
2 PT stock
2 tomatoes
2 TBSP cornmeal
2 bay leaves
1 TSP soy sauce
1 TSP yeast extract
salt and black pepper

Peel and chop the first 4 ingredients.  Remove the seeds and stalk from the
pepper and cut into strips.  Shell and rinse the peas and skin and chop the
tomatoes.  Fry all the vegetables in a little of the stock until all giving
up their juices.  Add the rest of the stock and the bay leaf and simmer
until vegetables are nearly cooked.  If using frozen peas, add them now. 
Sprinkle over cornmeal (or semolina) Simmer for another 30 minutes, check
the seasoning and serve sprinkled with chopped parsley.
Adapted from "Healthy Eating For A New Age" by Joyce D'silva.