Cooking On A Budget: Cabbage And Bean Irish Stew

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St. Patrick’s Day is just a few weeks away, so today we have a tasty recipe for Cabbage and Bean Irish Stew. This recipe is great because it is hearty and affordable. One of the best things about this stew is that it can be made in your slow cooker! This means less mess and less hassle for you.

Cabbage and Bean Irish Stew Ingredients:

1 medium sized onion, chopped into small pieces
2 medium sized stalks celery, chopped
3 cloves of garlic, minced
1/2 head of cabbage, chopped
3 medium sized carrots, sliced
1 pound of red potatoes, washed, scrubbed, and cut into large chunks
1/3 cup of pearled barley, rinsed
1 bay leaf
1 teaspoon of dried thyme
1/2 teaspoon of caraway seeds
1/2 teaspoon of crushed and dried rosemary
1/2 teaspoon of freshly ground black pepper
6 cups of low-sodium veggie broth
1- 15 ounce can of no-salt-added beans that have been drained and rinsed (you can use whatever kind of beans you like)
1- 15 ounce can of no-salt-added diced tomatoes with their juice
2 tablespoon of chopped fresh parsley

Cabbage and Bean Irish Stew Directions:

You will need a large crock pot to make this stew. Begin by chopping up all the vegetables in this recipe. Then, place them in your crock pot. Add the barley and your seasonings and stir everything together. Next, add in your 6 cups of vegetable broth. Stir again and place a lid on your crock pot. Turn your crock pot on the low setting and allow everything to cook for approximately 6 hours. After allowing the stew to cook for 6 hours, add in your beans of choice and the diced tomatoes. Put the lid back on your crock pot and cook your stew for another hour or two. After everything has cooked, you can serve it in soup bowls and top it with your fresh, chopped parsley. If you want your soup to be even heartier, you can easily add cooked brisket or another type of meat.