Irish White Bean and Cabbage Stew
- Number of Servings: 10
Ingredients
1/2 large onion, chopped1 ribs celery, chopped2 cloves garlic, minced1/4 head cabbage, chopped2 carrots, sliced1 large potato, cut in large dices1/3 cup pearled/pot barley1/2 teaspoon thyme1/2 teaspoon caraway seeds1/2 teaspoon rosemary, crushed1/2 teaspoon freshly ground black pepper4-6 cups vegetable broth1 1/2 cups cooked white beans (1 can, drained)1/2 of one 14 ounce can diced tomatoes1 tablespoon chopped parsley
Crock Pot: Place the vegetables, seasonings, and barley into a small-large slow cooker. Add enough vegetable broth to just cover the vegetables (start with 4 cups and add more as needed). Cover and cook on low heat for 5-6 hours. Add beans, tomatoes and parsley. Check seasonings and add more herbs if necessary. 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 remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user AJEREMA.
Stovetop: Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user AJEREMA.
Nutritional Info Amount Per Serving
- Calories: 110.6
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 290.1 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 4.4 g
- Protein: 4.6 g
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