Combine the beans and kamut in a strainer and rinse briefly under cold water. Place them in a bowl with 4 cups of cold water and soak for 6 to 8 hours at room temperature (or for up to 24 hours in the refrigerator). Tie the thyme and the sage with kitchen string to make a bouquet garni.

Drain the beans and kamut. Combine with the vegetable broth and the bouquet garni in a soup pot, and simmer the mixture for 1 to 1 1/2 hours, until tender.

While the beans cook, warm the olive oil in a skillet over medium heat. Add the onion, carrot, celery, cabbage, mushroom, garlic, and salt and sauté for 5-7 minutes until softened. Reduce the heat to low and cook gently 10-15 minutes more. Once the beans and kamut are nice and tender, transfer the vegetables and their juices to the soup pot. Add the soy sauce and vinegar and simmer for 15 minutes to meld the flavors. Discard the bouquet garni. Season with salt and pepper to taste, garnish with parsley and serve. Bon appétit!