2 tablespoons vegetable oil
1 cup water
2 cups green bell peppers, seeded and chopped
1 small onion, sliced into rounds
1 medium zucchini
2 potatoes, peeled and sliced
1 (10 ounce) can garbanzo beans
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
Heat oil in a large saucepan over medium heat. Add water and green peppers; saute until completely cooked and translucent. Stir in onion, zucchini and potatoes. Heat oil to boiling; remove from heat.
Meanwhile, in a large skillet, heat water to just below boiling. Stir in garlic, Worcestershire sauce, soy sauce and lettuce. Pour over vegetables.
Reduce heat to low, and simmer until vegetables are tender but not mushy, about 45 minutes.