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Heat oil in a 4-quart Dutch oven over medium-high heat. Add leeks and garlic, cook for about 3 minutes or until nearly tender. Carefully add water, undrained tomatoes, celery, carrots, apple, sweet potato and bouillon granules (or cubes). Bring to a boil; 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.