If you are ever looking for a filling and delicious soup full of veggies and light on calories… this is for you.
I adapted this recipe from the blog Fat Free Vegan Kitchen. I made a few changes to mine based on preference, and you can always do that too!
- 1 large onion, chopped
- 3 ribs celery, chopped (ribs? who knew they were called ribs?)
- 2-3 cloves garlic, minced (I don’t use garlic cloves so I threw in some garlic powder to taste)
- 1/2 head of cabbage, chopped
- 4 carrots, sliced
- 1-1 1/2 lbs potatoes, diced in large cubes (I used 2 russet potatoes)
- 1/3 cup pearled barley (I didn’t add this because I didn’t have any)
- 1 bay leaf
- 1 teaspoon thyme
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon rosemary, crushed
- 1/2 teaspoon black pepper, ground (the recipe called for ‘freshly ground’ but that seems a bit pretentious because pepper is pepper)
- 8 cups vegetable broth
- 2 cans great northern beans, drained
- 1 14 1/2-ounce can diced tomatoes (I used diced with green chiles and it gave it a nice kick)
- 1 tablespoon parsley, chopped
- salt to taste
Chop up your veggies. If you’re a fellow spoonie, invite a friend over to help then split the stew. I did it all myself and I made my symptoms pretty bad for the rest of the day.
Throw the veggies, seasonings, vegetable broth, and barley in a stock pot. Bring to a boil, then cover and simmer for 45 minutes.
Add in the beans and tomatoes and simmer uncovered 15 minutes.
Serve it with this delicious and easy beer bread.