Instructions: Wash the chickpeas and beans separately, then soak each separately in 2 cups cold water for 8 hours; or bring to a boil, simmer for 2 minutes, and allow to soak in the warm water for 2 hours.

Drain beans; add fresh water to cover. Bring beans and chickpeas to a boil; reduce heat, cover, and simmer for 30 minutes. Then combine the beans and chickpeas with their cooking water in a 4- to 6-quart pot. Add the barley and remaining 4 cups of water; cover and bring to a simmer, cooking for 40 minutes.

Chop the onion, dice the carrot and turnip, and shred the cabbage. Heat the oil in a large skillet over medium heat; add the onion and saute, then add the rest of the vegetables, stirring well after each addition.

Continue to saute for 10-15 minutely Now stir the vegetable mixture into the beans and barley; add more water if needed and simmer for 25 minutes.

Season. Garnish the soup with chopped parsley and serve.

REF
*Recipe from THE BOOK OF WHOLE MEALS: A Seasonal Guide to Assembling Balanced Vegetarian Breakfasts, Lunches and Dinners, by Annemarie Colbin,

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