Irish White Bean Stew

If you are looking for a healthy and delicious savory main dish to serve for St. Patrick’s Day, I have just the thing.  A flavorful and hearty white bean stew!  It is loaded up with veggies, including cabbage, celery, carrots and onions, and it has white beans for protein.  It is very easy to make, you just throw it all into a pot and cook it, and you have a big pot of delicious soup!  It is packed with nutrients and fiber, it is low fat, and it will leave you feeling good and nourished instead of weighed down.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 2-4 | Prep Time: 5 minutes | Cook Time: 40 minutes | Ready in: 45 minutes

Ingredients

• 1 small organic onion, diced
• 4 stalks organic celery, sliced
• 3 medium organic carrots, halved and sliced
• 2 garlic cloves, minced
• 4 cups flavorful vegetable stock
• 1/2 cup hulled barley
• 1/2 tsp sea salt (or to taste)
• 1/4 tsp ground black pepper (or to taste)
• 1 tsp dried thyme
• 1/2 tsp celery seed
• 2 bay leaves
• 1 cup chopped organic cabbage
• 1 15 oz can Westbrae great northern beans

Instructions

1. In a large pot, combine the onions, carrots, celery, garlic, stock, barley, sea salt, pepper, thyme, celery seed, and bay leaves and bring to a boil.
2. Lower to a simmer, and cook until the barley and veggies are almost tender, about 35 minutes.  Add the cabbage and beans and allow to cook for about 5 more minutes until the cabbage has softened.
3. Remove from heat and serve!