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  • Prep-time: / Ready In:
  • Makes 6 large servings

I created this recipe from basic ingredients (cabbage, potatoes, carrots) and seasonings (parsley, thyme, rosemary) that can be found in the simple, hearty dishes of Irish home cooking. With barley and white beans, too, it’s a healthy, filling meal all on its own. Check out our roundup of vegan St. Patrick’s Day recipe ideas for more inspiration.

From FatFreeVegan.com

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 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 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

  1. 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 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.
  2. 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.

Comments (26)

(4.73 from 15 votes)
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Kim McGarghan2 months ago
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I know this recipe is fat free however, I recommend sautéing the garlic and onions and carrots prior to putting them in the crockpot. I used a tiny bit of olive oil and of course kosher salt and freshly ground pepper

Sharon4 months ago
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This was delicious! I will definitely make it again.

Patsy Keim4 months ago
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My whole family loved this stew. It had a perfect balance of seasoning.

Anne Braithwaite5 months ago
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My family and I enjoyed the warmth of this stew and I will definitely make it again. We served it with home made whole wheat bread for a hardy meal.

Cosmic5 months ago
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I am not a fan of the caraway seed. I think it is really unappealing.

Michelle5 months ago
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This was delicious! I cooked this on the stovetop. Added sage, fennel, onion powder, chopped the caraway seeds, and used seet potatoes. Let it simmer for an hour. Then added the barley and tomatoes so the barley could soak up all the good flavors, that took another 30 minutes or so. Only used about 6 cups of broth. Probably used a little more seasonings than the recipe called for.

Donna5 months ago
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How many potatoes do you put in this?

Sandra5 months ago
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This stew very satisfying and the ultimate comfort food. Even my resident carnivore commented about its delicious scent and asked for a helping. That’s big!

Faye5 months ago
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Very good!!!

NessieJayModel5 months ago
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How should the recipe be adjusted if I want to use toasted quinoa instead of barley? Are the ingredients for dry spices? I use those instead of fresh.

Ray Maglalang5 months ago
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This is great food to celebrate st. patty’s day

KateR5 months ago
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Are these dried seasonings? The amounts lead me to believe they are.

Amy5 months ago
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I’ve concluded it’s fresh parsley and the rest dried!!

Parsley says chopped, is larger amount, and is added toward the end.

Amy5 months ago
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I wish I knew! I’m guessing it uses dried, but I’m curious about the parsley, as we bought fresh and want to know if I need to adjust the amount.

Stacey5 months ago
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Needs a lot more seasoning, kind of bland, I would at least double the seasonings. Will not make again.

Amy5 months ago
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I’ve concluded it’s fresh parsley and the rest dried!!

Parsley says chopped, is larger amount, and is added toward the end.

M5 months ago
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It’s perfect to me! We all have different tastes! Id rather taste the vegetables!

ileparis5 months ago
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Everyone loved it. I did not add the potatoes or tomatoes and I served it with shell pasta. Whole family loved it. It does make a lot, but you can eat a lot of it.

MaryDuska6 months ago
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If you don’t have a crock pot can you cook this over the stove in a pot can you it’s looks real good I would love to try it very soon Mary

MarthaLA5 months ago
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Instructions 2 are for stovetop. Large soup pot needed. Read again.

Michelle6 months ago
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Very good and makes a big batch. Other than the barley I had everything on hand (I used wild rice), which was a bonus; no extra shopping required.

Karen9 months ago
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This makes a huge amount of soup. Definitely needs more flavor, tried salsa, but not a great addition. Will try greens next, but won’t make again.

Anne10 months ago
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Loved it but too much broth, maybe use 4 cups and add if you think it needs more.

Barbara10 months ago
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A good basic recipe with lots of room to adjust the seasonings to your own taste. I used the stove top method, sauteing, the onion and celery in a bit of broth first, and I used ground caraway as I did not have caraway seed and it worked out fine. I also added more thyme and may experiment next time with adding a whole large tin of tomatoes (28 ounce is usually the size I have on hand). Definitely will make this again as it is a great recipe for all the wonderful fall veggies that are on sale now.

Adene10 months ago
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Delicious warm hug in a bowl! I have made this MANY times and always get requests for the recipe.

kj knaus1 year ago
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So delicious! This has become a go-to recipe for my family and friends- thank you!

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about the author

Susan Voisin

Susan Voisin is a food blogger and photographer who loves sharing her delicious, low-fat recipes almost as much as she does eating them. Follow her cooking adventures on her popular blog, FatFree Vegan Kitchen.

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