Irish White Bean and Cabbage Stew

I love a good soup recipe! This is a Forks Over Knives recipe and I will definitely add this to our regular menu. So easy and so good! Not to mention so healthy! You can leave out and add in anything you have on hand like I did. I left out the caraway seeds and potatoes and added kale.

Irish White Bean and Cabbage Stew

1 large onion, chopped
salt to taste
3 stalks celery
2-3 cloves garlic, minced
1/2 head cabbage, chopped
4 carrots, sliced
1-1 1/2 lbs potatoes, cut in large dice
1/3 cup pearled barley (or sub. with gluten-free grain)
1 bay leaf
1 tsp thyme
1/2 tsp caraway seeds
1/2 tsp rosemary, crushed
1/2 tsp freshly ground black pepper
6-8 cups low sodium veggie stock (or reg. broth of any kind)
3 cups great northern beans cooked (or 2 cans, drained) (white beans)
1 14.5oz can diced tomatoes
1 Tblsp parsley, chopped

 Place veggies, seasonings, barley and broth into a large stockpot. Cover and simmer until veggies 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.

Optional: Cook in crockpot. Place veggies, seasonings and barley into large slow cooker. Add enough veggie stock to just cover the veggies (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. EnJOY!