This Irish Vegetarian Stew is hearty, comforting, and ready in just 30 minutes, making it perfect for busy weeknights. It yields about 6 generous servings, reheats beautifully, and is packed with white beans, cabbage, potatoes, and carrots for a nourishing, low-calorie, plant-based meal that feels like it has been simmering all day.
Traveling to Ireland was one of the most memorable trips our family has taken. As vegetarians, we were a little unsure how easily we would find meatless meals. Traditional Irish fare tends to lean heavily on meat, and I’ll admit, I tucked a few “just in case” snacks in my bag. But what we found instead was an array of delicious vegetarian meals including a soup from this cozy little restaurant serving a simple white bean and cabbage stew that completely surprised us.
I knew the moment I tasted it that I would recreate a version back home in New Hampshire. After several test batches (and a few that were just fine but not quite it), this is the one I landed on, deeply flavorful, simple ingredients, and the kind of stew that can be served all winter long, not just on St. Patrick’s Day ☘️ .
Key Ingredients
Cabbage: Thinly sliced green cabbage softens beautifully as it simmers, adding subtle sweetness and that classic Irish stew heartiness. It may look like a lot at first, but it cooks down significantly and gives the stew both texture and depth. This recipe calls for about a half of a head of cabbage. I will shred the whole head and use the other half for my Vegan Haluski recipe.
Potatoes: Yukon Gold potatoes work best for this stew. Their natural buttery texture helps give the broth a rich smooth feel. Potatoes are essential in any Irish-style stew as they provide substance and that stick-to-your-ribs satisfaction.
White Beans: Great Northern or cannellini beans add plant-based protein and make this Irish Stew hearty. They absorb the flavors of the broth while adding creaminess and body.
See Recipe Card for remaining ingredients and quantities.
How to Make Vegetarian Irish Stew
- Melt the butter in a large pot (or Dutch oven) over medium heat. Add the onion and sauté for 3-4 minutes until softened.
- Add the carrots and cook for another 2-3 minutes. Add the garlic and cook just until fragrant, about 10-20 seconds.
- Add the potatoes, thyme, and tomato paste. Stir everything together and sauté for about 30 seconds to deepen the flavor of the tomato paste.
- Pour in the vegetable broth and add the bay leaves. Bring to a simmer and cook for about 10 minutes.
- Add the drained white beans and sliced cabbage. Continue to simmer for another 10 minutes, until the potatoes are tender and the cabbage has softened. Add additional broth for desired consistency.
- Remove the bay leaves. Taste and adjust seasoning as needed. Depending on your broth, you may want to add a bit of salt.
- Serve warm with crusty bread, such as sourdough bread.
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A Few Notes from My Kitchen
- Broth matters. A good quality vegetable broth makes a difference here.
- Cabbage shrinks down significantly. It may seem like a lot at first, but it cooks down beautifully.
- This stew thickens as it sits. If reheating, you may want to add a splash of broth.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. This stew actually tastes even better the next day once the flavors have had time to settle in.
It also freezes well for up to 2 months.
Summary
This Irish Vegetarian Stew makes a perfect St. Patrick’s Day dinner if you’re looking for something hearty and comforting without the meat. It keeps the traditional elements of cabbage and potatoes while adding protein-rich white beans for a satisfying plant-based twist. Serve it with fresh sourdough or Irish brown bread and you have a simple, nourishing way to celebrate. And while you are celebrating, don’t forget those canine friends in your life! Check out these St.Patrick’s Day treats for those furry friends: St.Patrick’s Day Pupcakes, and Kale treats.
Feedback is important to me so if you make this soup, I’d love it if you left comment or review!
Irish Vegetarian Stew
Equipment
- Large pot or Dutch oven
Ingredients
- 2 tablespoons butter
- 1 large onion, chopped about 1 cup
- 2-3 carrots, chopped
- 3 large yellow potatoes, chopped about 2 cups
- 3 garlic cloves, chopped or minced
- 3 tablespoons tomato paste
- 1 teaspoon thyme, dried
- 2 bay leaves
- ¼ teaspoon black pepper, ground
- 4 cups vegetable broth (additonal as desired)
- 2 (15.5 oz.) cans white beans, drained and rinsed (Great Northern or Cannellini)
- ½ head cabbage, thinly sliced (about 8 cups)
- salt to taste
Instructions
- Melt the butter in a large pot or dutch oven. Add the onion and sauté for 3-4 minutes, until the onions softened slightly.
- Add the carrots and cook for another 2-3 minutes. Then stir in the garlic and cook until fragrant (about 10-20 seconds).
- Add the potatoes, thyme, and tomato paste. Cook for about 30 seconds to help deepen the flavor of the paste.
- Add the vegetable broth and bay leaves. Bring to a simmer and cook for 10 minutes.
- Add the white beans and cabbage to the pot. Continue to simmer for another 10 minutes, or until the potatoes are tender and the cabbage has softened. Add additional broth for desired consistency.
- Remove the bay leaves. Taste and adjust the seasoning as needed. Depending on your broth, you may need to add a bit of salt.
- Serve warm and enjoy!
