Categories: Main Dish, Soup, Vegetarian

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, minced
• 1 celery rib, chopped
• 1 large carrot, chopped
• 3 garlic cloves, minced
• 2 cups shredded cabbage
• 1 (14 1/2 ounce) can diced tomatoes with liquid
• 1 1/2 cups cooked red kidney beans, drained and rinsed (may be canned)
• 1/4 cup pearl barley
• 1/4 cup split peas, picked over, rinsed, and drained
• 6 cups vegetable broth
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt
• freshly ground black pepper
• 3 tablespoons chopped fresh parsley

Directions

1. In a large pot, heat the oil over medium heat; add in onion, celery, carrot, and garlic.

2. Cover and cook until softened, about 5 minutes.
3. Stir in the cabbage, tomatoes, beans, barley, and split peas.
4. Add in the broth, oregano, basil, salt, and pepper, to taste.
5. Bring to a boil; decrease heat to low and simmer, partially covered, for 1 hour or longer, until vegetables are tender.
6. Taste, adjusting seasonings if needed.
7. Add a bit more broth if the liquid reduces too much.
8. Stir in parsley and serve.

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