Description
A hearty, plant-based Irish-inspired stew featuring tender potatoes, carrots, cabbage, and white beans simmered with aromatic herbs and barley.
Ingredients
Scale
- 1 large onion, chopped
- 3 ribs celery, chopped
- 2 to 3 cloves garlic, minced
- ½ head cabbage, chopped
- 4 carrots, sliced
- 1 to 1-½ pounds potatoes, cut in large dice
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon caraway seeds
- ½ teaspoon dried rosemary, crushed
- ½ teaspoon freshly ground black pepper
- 1⁄3 cup pearled barley
- 6–8 cups vegetable broth
- 3 cups cooked great northern beans (2 cans, drained)
- 14.5-ounce can diced tomatoes
- 1 tablespoon chopped fresh parsley
- salt to taste
Instructions
- Crock Pot: Place the vegetables, seasonings, and barley into a large slow cooker. Add enough vegetable broth to just cover the vegetables. Cover and cook on low heat for 7 hours. Add beans, tomatoes, parsley, and salt to taste. 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. Simmer uncovered for at least 15 minutes before serving.
Notes
Nutritional information is an estimate. This stew freezes well for up to 3 months. You may substitute quinoa or other grains for the barley if preferred.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Vegan Soups & Stew Recipes
- Method: Stewing
- Cuisine: Irish
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 274 kcal
- Sugar: 7.8 g
- Sodium: 197 mg
- Fat: 0.9 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 13.9 g
- Protein: 14.6 g
- Cholesterol: 0 mg
Keywords: stew, irish, vegan, plant-based, hearty, comfort food, vegetables, beans, barley