Irish Bean & Cabbage Stew
Ingredients
- 1 large onion chopped
- 3 ribs of celery chopped
- 2-3 cloves garlic minced
- 1/2 head cabbage chopped
- 4 carrots sliced
- 1 to 1-1/2 pounds potatoes chopped into large pieces
- 1/3 cup pearled barley can be substituted with gluten-free grain
- 1 bay leaf
- 1 teaspoon thyme
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon rosemary crushed
- 1/2 teaspoon black pepper
- 6-8 cups low-sodium vegetable broth
- 3 cups two cans, drained white beans
- 1 14½ ounce can diced tomatoes
- 1 tablespoon chopped parsley
- salt to taste
Instructions
Crock pot Irish bean and cabbage stew:
- Chop and prepare the vegetables.
- Place the vegetables, barley (or gluten-free grain), and seasonings into a large slow cooker. Add enough vegetable broth to just cover the vegetables. This should be about six cups of vegetable broth, but you can add more if necessary.
- Cover and cook on low heat for seven hours.
- Add the beans, tomatoes, parsley, and salt to taste.
- Check the seasonings and add more herbs if desired.
- Cover and cook for one more hour.
- Serve immediately.
Stovetop Irish bean and cabbage stew:
- Chop and prepare the vegetables.
- Place the vegetables, seasonings, barley (or gluten-free grain), and broth into a large stockpot.
- Cover and simmer until the vegetables are tender, about 45 minutes.
- Add the remaining ingredients and season to taste.
- Simmer, uncovered, for an additional 15 minutes before serving.
- Serve immediately.