Barley Broth, Another Way (with Legumes and Greens)

Name: Barley Broth, Another Way (with Legumes and Greens)
Cuisine: Italy
Ingredients: chickpea (cicer); lentil; pea; barley (tisana); olive oil; leek, coriander, dill, fennel; beet, mallow, tender cabbage-shoot (cauliculus); fennel seed; oregano; silphium (silfi); lovage; liquamen (Roman fermented fish sauce)

Origin: Rome, Italy

Source: Apicius, 400

Ingredients

chickpea (cicer)
lentil
pea
barley (tisana)
olive oil
leek, coriander, dill, fennel
beet, mallow, tender cabbage-shoot (cauliculus)
fennel seed
oregano
silphium (silfi)
lovage
liquamen (Roman fermented fish sauce)

Instructions

Soak chickpea, lentil, and pea; scrub the barley and boil it with the legumes.
When well bubbled, add oil and finely chopped greens: leek, coriander, dill, fennel, beet, mallow, tender cabbage-shoot.
Boil the cabbage-shoots; grind fennel seed, oregano, silphium, and lovage; blend with liquamen and pour over the legumes.
Stir, and chop the cabbage-shoot bits over the top.