Hearty Minestrone Soup - cooking recipe

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

Preparation

In a large pot, heat the oil over medium heat; add in onion, celery, carrot, and garlic.
Cover and cook until softened, about 5 minutes.
Stir in the cabbage, tomatoes, beans, barley, and split peas.
Add in the broth, oregano, basil, salt, and pepper, to taste.
Bring to a boil; decrease heat to low and simmer, partially covered, for 1 hour or longer, until vegetables are tender.
Taste, adjusting seasonings if needed.
Add a bit more broth if the liquid reduces too much.
Stir in parsley and serve.