By Susan Voisin 94 Comments
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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!
What makes a dish Irish? Ask the average person on the street and he will probably tell you “corned beef and cabbage,” although I have it on good authority that corned beef is not a traditional Irish food. I’m certainly no expert; though I’d like to believe that at least some of my ancestors came to America from the Emerald Isle, any recipes or culinary traditions they might have passed down through the ages were lost long ago.
So I can’t claim that this vegan Irish stew is an old family recipe or even a traditional Irish recipe that I adapted or updated. It’s purely my own creation, created 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. But try it with a hearty bread for a real treat.
More Plant-Based St. Patrick’s Day Recipes:
- Dublin Coddle with Vegan Irish Sausages
- Colcannon Puffs
- St. Patrick’s Day Zucchini Muffins
While this hearty stew is perfect for St. Patrick’s Day, my family loves it all year ‘round. Try it! You’ll be amazed how the cabbage takes on an almost sweet, mellow flavor. It will make a cabbage lover out of you.
4.72 from 21 votes
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Irish White Bean and Cabbage Stew
Add a smoky flavor by sprinkling on a little smoked salt or Liquid Smoke just before serving.
Prep Time 15 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 15 minutes minutes
Servings 6
Author Susan Voisin
Ingredients
- 1 large onion chopped
- 3 ribs celery chopped
- 2-3 cloves garlic minced
- 1/2 head cabbage chopped
- 4 carrots sliced
- 1 - 1 1/2 pounds potatoes cut in large dice
- 1/3 cup pearled barley optional or substitute with gluten-free grain
- 1 bay leaf
- 1 teaspoon thyme
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon rosemary crushed
- 1/2 teaspoon freshly ground black pepper
- 6-8 cups vegetable broth
- 3 cups cooked great northern beans (2 cans, drained)
- 1 14 1/2-ounce can diced tomatoes
- 1 tablespoon chopped parsley
- salt to taste
Instructions
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.
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.
Instant Pot: Using an 8-quart Instant Pot, place vegetables, seasonings, barley, and 6 cups broth into the pot, seal the cooker, and set the timer to 12 minutes at high pressure. Once done, allow the pressure to come down naturally for 15 minutes and then quick release. Add the beans, tomatoes, parsley, salt to taste as well as extra seasonings (very important as the Instant Pot leaches out flavor of herbs.) Simmer for 15-30 minutes using the Saute setting on low.
Nutrition Facts
Irish White Bean and Cabbage Stew
Amount Per Serving (1 serving)
Calories 254Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 52g17%
Fiber 12g50%
Protein 12g24%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional info is approximate.
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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Reader Interactions
Comments
April 15, 2014 at 11:47 am Hi Susan! I made this soup a couple of weeks ago and was happy with how easily it worked out in the crock pot. Such a beautiful mix of veggies and hearty, healthy flavor. All good things. Thank you for sharing! I posted your recipe (with slight modifications) on my blog with links back to you and pictures of my results, if you are interested. (Cabbage, White Bean & Potato Stoup) Again, many thanks. Love the blog!!
Lindsey Lou
sugar is smokingReply
kat
November 13, 2014 at 8:55 amThis was delicious! Made it last night to stave off the winter chill that just arrived in our area. I loved how the barley thickened the broth so nicely. I used hulled barley, and cooked it in the pressure cooker (in veg broth) because I didn’t plan far enough ahead. I didn’t add the tomatoes, trying to make it a bit more traditional, and I didn’t have caraway, but I put a little fennel seed in to give it a bit of sausage-y flavor. Fantastic! Thank You!!
See AlsoHaselnussmakronen - German Hazelnut MacaroonsA Savoury Sweet Potato, Feta and Caramelised Onion TartGarlic Prosciutto and Hot Honey Baked Brie Bread Bowl — b. sweet25 Things to Sew for the KitchenReply
Legion
November 24, 2014 at 11:32 amWe made this stew last night… and it was A+ delicious! We both loved the variety of textures and hearty flavours. (We made a few modifications with what we had on hand: we soaked our own dried beans the night before; we used 1/2 carrots and 1/2 parsnips; we were out of thyme and subbed sage -was great!). Sooo delicious… thanks again Susan 🙂
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Jessica
March 17, 2015 at 1:50 amI just wanted to come back and let you know that after finding this on Pinterest in 2012 I’ve made it every year on St Parricks day for my husband and me! We are both looking forward to having this tomorrow 🙂 Thanks for such a delicious and hearty recipe!
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Martha Brown
March 24, 2015 at 8:02 pmThis was ok. I wish I would have cooked the onion first, it came out a little oniony for my taste.
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Maureen
October 31, 2015 at 3:07 pmMade this for supper yesterday, and it was delicious. My meat-loving husband was skeptical, but it filled the house with such wonderful aromas, he had a bowl! You won him over, Susan! Thanks for the recipe…I will definitely make this again.
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Sarah
March 13, 2016 at 10:20 pmThis was really delicious. I made it tonight in anticipation of St. Patrick’s Day accompanied by Irish soda bread. The recipe makes a ton and could feed a large group. Thank you for another great recipe. My omnivore partner really liked it, too.
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Sam
March 16, 2016 at 9:57 amWOW. I made this for my hubby and four 3-to-7 year old sons. Absolutely delicious. So hearty and healthy. Definitely a keeper. Thanks for posting this recipe!
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Chessie
April 7, 2016 at 12:31 pmThis is a wonderful stew. It almost makes me wish the cold weather would last a bit longer, because there’s nothing like a hot bowl of homemade soup or stew. Thanks for the recipe.
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April 8, 2016 at 6:13 pm I’d like to know if I can freeze the irish white bean and cabbage stew. i’m the only one that will be eating it and just wanted to know if it’s freezable. thanks
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April 10, 2016 at 8:48 am Yes, I would think it would freeze just fine.
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Courtney
July 25, 2016 at 3:18 pmI followed exactly but 8 cups wasn’t enough to cover veggies. I had to use water the rest of the way. Hopefully it turns out ok
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Diane
March 1, 2017 at 11:51 pmI make this every St. Patrick’s day and love it! For me the barley isn’t optional, it’s a must.
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Melissa Kelly
March 30, 2017 at 2:24 pmI love this soup, but, I usually forget it until St. Patrick’s day and then I remember where to find the recipe! Otherwise, I just see the little bags of barley at Trader Joe’s and think “Hmm, don’t I have a recipe for these???” This year I brought it on a cold March day to a potluck for activists – boy was that a happy group of 20-something vegetarian lefties in Seattle!
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j
June 7, 2017 at 5:32 pmDon’t know hat happened, but was bland. Cooked 4 1/2 hours on high, carrots firm, ‘potatoes just done. Could not get entire half head of cabbage in pot, but may have been just too big a head. Added more. Seasoning after done to help.
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Louisa
March 1, 2018 at 7:09 pmJust wondering what your instructions would be, to make this in an Instant Pot? As I’m sure I’ve seen recipes from you and you have one, I thought you might be the best person to ask! Thank you.
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March 1, 2018 at 10:10 pm You can do the first stage of the recipe in the Instant Pot—18 minutes under high pressure with quick release—and then use the sauté setting to simmer after you add the beans and remaining ingredients. Just use 6 cups of water, not 8. Please let me know how it comes out.
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Janet
March 9, 2018 at 6:54 amThis looks so good and hearty. How long in the Instant Pot?
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Janet
March 9, 2018 at 6:56 amSorry…I just saw your answer to my question in the previous post!
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Sarah
March 9, 2018 at 4:39 pmIs the nutrition label for 1 cup? I like to know what a serving size is.
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March 9, 2018 at 5:53 pm A serving size is 1/6th of the total recipe and will vary depending on how much water you use, how big your cabbage is, etc. It should be at least 2 cups. The next time I make this recipe I will measure out how much it makes and add that info to the recipe, but that amount will vary somewhat for everyone who makes it, so the best way to be sure is to divide it into equal servings yourself.
Have you tried the recipe? If not, could you change or delete your rating until you have a chance to sample it? Low ratings cause people not to try recipes, and if you haven’t tried it yet, it’s really not fair.
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Denise
March 13, 2018 at 4:21 pmCan this be made in the Instant Pot and if so, how?
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March 13, 2018 at 5:29 pm You can do the first stage of the recipe in the Instant Pot—18 minutes under high pressure with quick release—and then use the sauté setting to simmer after you add the beans and remaining ingredients. Just use 6 cups of water, not 8. Please let me know how it comes out.
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Gloria Matthews
March 17, 2018 at 11:17 amI can’t wait to try this stew tonight. I’m not a vegetarian but love trying out recipes for my vegetarian granddaughter.
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Denise
March 18, 2018 at 9:10 amMade this in the Instant Pot. Delicious!
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Dolores Jones
September 6, 2018 at 10:37 amThank you for the recipe. This was soooooo good! Dolores
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Susie
September 21, 2018 at 7:18 pmMaking this right now! I have to say, it somehow smells like corned beef! Delish! I’m excited to try it!!
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Dera
March 17, 2019 at 3:34 pmI found I needed 12 cups of broth to cover the veggies and I used 1/2 cup of barley rather than 1/3. Otherwise, I followed the recipe exactly. Delicious!
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Janet Jones
March 18, 2019 at 12:00 amI made this tonight for St Patrick’s Day. I used almost all of my smallish green cabbage and I added about 2 cups sliced crimini mushrooms. I used about 1/2 of the package of Trader Joe’s 10 minute barley. I didn’t measure the water, I just kept adding to cover the veggies, and added no chicken base by better than bullion as my flavor and salt. Everything else was as in the recipe, just cooked in a pot on the stove because I didn’t want everything mushy if cooked in the IP. Wow, so amazingly good and comforting!! Will definitely make again and again!! Thank you Susan!!
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Patricia Livingston
April 5, 2019 at 4:58 pmI tried this recipe a few weeks ago and my husband and I love it! I am making it now for the 3rd time. 😁 I use 12 cups of broth because we like for it to be more like soup. We take it for lunches in mason jars and it gets better each day. Thanks for another great recipe!
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Gina
September 8, 2019 at 8:11 pmMade it today. Even my steak loving husband thought it delicious. Pared it with Irish Brown Bread. I used a bag of prechopped cabbage from Trader Joe’s. It came together quickly, but didn’t get the full cook time as we left for a concert. It was still warm and tasty two hours later. (I know, it should have gone in the fridge).Thanks so much Looking forward to trying more of your recipes.
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Kim
January 24, 2020 at 3:24 pmSometimes, I can’t leave good alone. Today’s adventure in the not always so successful kichen of mine, I added brussel sprouts because they are mini cabbages and I needed to use them up, instead of barley which the pantry had non, I used a mix of lentil mung bean and barley, some broken soy burls( ooooh. fun! ) , kidney bean instead of white since the pantry obvisouly isn’t cooperating, aaaand, fire roasted tomatoes (well, since my stew isn’t done yet, I may leave these out and call it chicken stew ! lol .i’mma mess. Love your food, Susan! You know it’s true! I mma fan
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Susan Voisin
January 24, 2020 at 4:01 pmYou just have to let me know how that comes out! 😀
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Judie
March 11, 2020 at 8:09 pmFound it a bit bland and not much color. Added some of the Tasty No Salt that Chef AJ recommends. Helped a little. What can I add to keep it low sodium and little more colorful. I am not a good cook.
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Ananymous
March 18, 2020 at 9:17 pmYum!! Loved it!
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Alicia Griffin
March 26, 2020 at 5:26 pmDelicious and filling, loved it. Made it on the stovetop used 8C water and only had a little bit of cabbage to use. Bit too soupy so I blended a little of it to thicken it. Might add more barley next time as I love barley.
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Joanie
January 18, 2021 at 7:26 pmFirst time making this and followed recipe exactly. It was so, so good! I told a friend about it and sent her a picture. She said she was going to make it the next day. I thought I didn’t like cabbage but this is the 2nd cabbage recipe I’ve made since going wfpb and I guess I was wrong. The cabbage was so sweet. Loved it!
Thank you!Reply
Nina S.
March 19, 2023 at 10:34 pmWhat exactly does “wfpb” mean?? Never saw that before, just curious.
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Susan Voisin
March 20, 2023 at 12:42 amIt means whole foods plant-based.
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January 19, 2021 at 1:30 pm This veggie stew is delish! I doubled all the herbs and spices except for the parsley and the pepper. I also added salt to taste. I cooked it on the stovetop. It made a lot, so there have been lots of leftovers. Very hearty and good with a grilled cheese sammie!
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Amy
January 20, 2021 at 9:39 amI hate cabbage. I LOVE this soup. Made it 3 times in the last 6 weeks!
Question though. What is a serving. Trying to put it into myfitness pal and your nutritional info says 6 servings. Is that 2 cups? 3?Reply
Susan Voisin
January 20, 2021 at 2:19 pmI’m just guestimating based on the ingredients, but I think a serving will be around 3 cups. The only real way to be sure is to make it and measure it and divide by 6. Every time you make it, it will be a little different depending on how much liquid boils off. I’m glad you liked it!
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Amy
March 17, 2022 at 2:39 pmI’m making this now and not sure if the recipe is calling for dried or fresh parsley, so I’m unsure how much fresh to add. So if you’re staring at your inbox, please help a girl out!! Haha
Thanks in advance.
The house has smelled so great all day with this simmering in the crock pot!Reply
Susan Voisin
March 17, 2022 at 5:12 pmSorry about that! Fresh! You probably can’t add too much.
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Susan
March 15, 2023 at 12:57 pmI’m having my second bowl of this for lunch. So tasty! I left out the celery and the caraway seeds, since I didn’t have them. It makes a large amount and I’m looking forward to eating it for the next few days.
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Helen van minnen
March 16, 2023 at 6:19 pmCan’t find canned Northern beans in the uk what beans could be used to replace .
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Susan Voisin
March 16, 2023 at 7:38 pmAny type of white bean, the larger the better.
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Nina S.
March 19, 2023 at 10:44 pmThis is excellent stew; I was taking a small risk since I dislike cabbage first, and second making soup featuring one vegetable find that potatoes kind of ‘amplify’ the taste of that one- like carrot or broccoli, etc. And I thought I’d not want that happening with cabbage! But it was so good, I’m really glad I did.Thanks for giving the recipe to us!
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Ana
August 7, 2023 at 9:36 amHonestly, my favorite stew! Made it so many times over the past 3 years and always happy with the result
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