Heat oil in a large stockpot. Saute onions and leeks over medium heat until softened, about five minutes.
Add cabbage, celery, carrot and parsnip. Raise heat to medium high and mix thoroughly. Cover stockpot and cook for 10 minutes, stirring once or twice, till the vegetables have softened.
Add spices and cook uncovered for about a minute, stirring constantly.
Add broth, potatoes, squash, turnip and barley and bring to boil, then add lima beans. If too thick, add additional broth or water to desired consistency. Reduce heat, cover and simmer for about 45 minutes, until barley is cooked.