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Irish White Bean and Cabbage Stew

Author: Herbivore Haven, Adapted from Fat Free Vegan Kitchen

Serves: 6


Ingredients:

  • 1 large onion, roughly chopped
  • 3 celery stalks, roughly chopped
  • 3 cloves of garlic, minced
  • 1/2 head cabbage, roughly chopped
  • 4 carrots, sliced
  • 4 small potatoes, diced
  • 1/3 cup pearled barley (I used Quaker quick barley)
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon rosemary, crushed
  • 1/2 teaspoon black pepper
  • 8 cups vegetable broth
  • 2 cans (15 oz) great northern beans, drained
  • 1 14 oz can diced tomatoes
  • 1 tablespoon parsley, chopped
  • salt (to taste)


Directions:

  1. Place the prepared vegetables, seasonings, barley and vegetable broth in a large stockpot.
  2. Cover the pot and and simmer until the vegetables are tender, about 45 minutes. Add the remaining ingredients and additional seasonings if needed.
  3. Simmer uncovered for at least 15 additional minutes before serving.

Crock pot:

  1. Place the vegetables, seasonings and barley into a large crock pot. Add enough vegetable broth to cover the vegetables (start with 6 cups).
  2. Cover and cook on low heat for 7 hours.
  3. Add the beans, tomatoes, parsley, and salt to taste.
  4. Check seasonings and add more if needed.
  5. Cover and cook for at least 1 more hour.