Irish White Bean and Cabbage Stew
Irish White Bean and Cabbage Stew
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 4
Makes 6 large servings
Ingredients
- piece large onion, chopped
- piece ribs celery, chopped
- clove garlic, minced
- piece head cabbage, chopped
- piece carrots, sliced
- pound potatoes, cut in large dice
- piece bay leaf
- teaspoon dried thyme
- teaspoon caraway seeds
- teaspoon dried rosemary, crushed
- teaspoon freshly ground black pepper
- cup pearled barley (optional or substitute with gluten-free grain)
- 6-8 cups vegetable broth or low-sodium vegetable broth
- cup cooked great northern beans (2 cans, drained)
- ounce diced tomatoes
- tablespoon chopped fresh parsley
- pinch salt
Instructions
- Crock Pot: Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours. Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.
- Stovetop: Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.