Hearty Minestrone Soup

In '1,000 Vegan Recipes' by Robin Robertson

• Ready In: 2 hrs 15 mins
• Serves: 6

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 1/2ounce) 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.