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Ingredients
| onions: 1 (chopped) |
| celery: 3 stalks (chopped) |
| garlic: 3 cloves (minced) |
| green cabbage: 1/2 head (chopped) |
| carrots: 4 (sliced) |
| russet potatoes: 1 lb (diced) |
| pearled barley: 1/3 cup |
| bay leaf: 1 |
| dried thyme (leaves): 1 tsp |
| caraway seed: 1/2 tsp |
| fresh rosemary: 1/2 tsp |
| black pepper: 1/2 tsp |
| soup - vegetable broth: 8 cups |
| great northern beans: 28 oz |
| red tomatoes: 14 oz (diced) |
| parsley (chopped): 1 Tbl |
| salt (to taste) |
Crockpot Irish White Bean and Cabbage Soup
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
420 min -
Servings
5 serving(s)
Tags
- Place the vegetables, seasonings, and barley into the crockpot. Do not add the beans, tomatoes, or parsley.
- 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.