Heat olive oil in a large pot over medium heat.

Add minced onion, chopped celery, chopped carrot, and minced garlic to the pot.

Cover and cook until the vegetables soften, about 5 minutes.

Stir in shredded cabbage, diced tomatoes with liquid, drained and rinsed kidney beans, pearl barley, and split peas.

Add vegetable broth, dried oregano, dried basil, salt, and pepper to taste.

Bring the mixture to a boil.

Reduce heat to low and simmer, partially covered, for 1 hour or longer, until the vegetables are tender.

Taste and adjust seasonings as needed.

If the liquid reduces too much, add a bit more broth.

Stir in chopped fresh parsley.

Serve hot.