Barley and Split Pea Chowder

1 medium onion, chopped
2 large celery ribs, sliced
2 medium carrots, sliced
8 ounces fresh mushrooms, sliced
2 teaspoons olive oil
4 cups tomato juice
4 cups water
1/2 cup regular pearl barley
1/2 cup dried split peas
1 bay leaf
1 teaspoon dried thyme
2 cups frozen or canned lima beans
2 cups chopped green cabbage
Salt and pepper, to taste
Chopped fresh parsley
Grated Parmesan cheese, optional
Saut� onion, celery, carrots and mushrooms in oil in a Dutch oven over medium-high heat about 7 minutes, until lightly browned.
Add tomato juice, water, barley, split peas, bay leaf and thyme. Bring to a boil; cover and simmer 1 hour.
Add limas and cabbage; simmer 30 minutes longer.
Adjust seasonings. Remove bay leaf.
Serve topped with parsley or grated Parmesan.

Recipe submitted by Paul G on 9/17/99

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