Heat oil in a heavy stockpot over medium heat. Add cabbage and next five ingredients. Sauté for 2 minutes. Add water and vegetable broth; bring to a boil. Reduce heat to a simmer, cover and allow to simmer for 30 minutes. Add ground clove, frozen green peas, dill, parsley and pepper. Continue to simmer until heated thoroughly and carrots and celery are soft.
"* Here's where you use that great homemade vegetable stock!"