Irish White Bean and Cabbage Stew

Irish White Bean and Cabbage Stew

Original recipe from

Forks Over Knives

by Susan Voisin

Makes about 6 large servings

1 large onion, chopped
3 ribs celery, chopped
2 to 3 cloves garlic minced
½ head of cabbage, chopped
4 carrots, sliced
1 to 1 ½ pounds Yukon Gold potatoes unpeeled, cut in large dice
1/3 cup pearled barley (optional or substitute with gluten-free grain)
1 bay leaf
1 teaspoon thyme
½ teaspoon caraway seeds
½ teaspoon rosemary, crushed
½ teaspoon freshly ground black pepper
6-8 cups vegetable broth of low-sodium vegetable broth
3 cups cooked great northern beans (2 cans , drained)
1 14 ½-ounce can diced tomatoes
1 tablespoon chopped parsley
Salt to taste


Crock Pot: Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as need). Cover and cook on low heat for 7 hours. Add beans, tomatoes, parsley and salt to taste. 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.

NOTE from Marilyn Moore: I put in 1 rutabaga instead of the celery, strictly a preference for what we like. It tasted very good. I also added about ¼ teaspoon of basil, garma marsala curry , coriander.

Marilyn doubled the recipe and cooked it in a big pot on the stove.

Original recipe found on Forks Over Knives

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