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5.0 from 3 votes

Irish Bean & Cabbage Stew

Crafted with ease and taste in mind, this recipe is a great choice.

Course: Others

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:
    Cup of Yum
  1. Chop and prepare the vegetables.
  2. 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.
  3. Cover and cook on low heat for seven hours.
  4. Add the beans, tomatoes, parsley, and salt to taste.
  5. Check the seasonings and add more herbs if desired.
  6. Cover and cook for one more hour.
  7. Serve immediately.
Stovetop Irish bean and cabbage stew:
  1. Chop and prepare the vegetables.
  2. Place the vegetables, seasonings, barley (or gluten-free grain), and broth into a large stockpot.
  3. Cover and simmer until the vegetables are tender, about 45 minutes.
  4. Add the remaining ingredients and season to taste.
  5. Simmer, uncovered, for an additional 15 minutes before serving.
  6. Serve immediately.