Irish White Bean & Cabbage Stew

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!

Ingredients:

• 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

Directions:

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.

Enjoy!