Irish Vegetarian Stew
This Irish Vegetarian Stew is a hearty, stew made with white beans, cabbage, potatoes, and carrots. Ready in 30 minutes and serves 6. It's perfect for busy winter weeknights, and for St. Patrick's Day.
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!
Notes
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Freezes well for up to two months.
Nutrition
Serving: 6gCalories: 124kcalCarbohydrates: 28gProtein: 4gFat: 0.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 729mgPotassium: 686mgFiber: 5gSugar: 8gVitamin A: 3946IUVitamin C: 50mgCalcium: 68mgIron: 2mg
Tried this recipe?Let us know how it was!