Created from basic ingredients and seasonings found in Irish home cooking, this hearty vegan Irish stew is a healthy, filling meal all on its own. But add some soda bread and salad for a real feast!
Ingredients
- 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
- 1⁄3 cup brown rice (feel free to substitute with other 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 or 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
Instructions
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 needed). 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.
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