Ingredients:

• 1 large yellow onion, chopped

• 3 ribs celery, chopped

• 4 garlic cloves, minced

• 1/2 head green cabbage, chopped

• 4 carrots, sliced

• 1 lb yellow or red potatoes, cut into bite-size cubes

• 1/3 cup pearled barley

• 2 bay leaves

• 1 tsp thyme

• 1/2 tsp caraway seeds

• 1/2 tsp rosemary

• 2 tbsp coriander

• 2 tsp peppercorns

• 1 tbsp mustard seeds

• 1 tsp red pepper flakes

• 6-8 cups vegetable broth

• 2 cans of great northern beans

• 14 oz diced tomatoes

• 1 tbsp chopped parsley

• Salt & pepper to taste

Instructions:

1. In a large stockpot, add the chopped vegetables, barley, bay leaves, thyme, caraway seeds, rosemary, coriander, peppercorns, mustard seeds, and red pepper flakes.

2. Pour enough vegetable broth to cover the vegetables. Bring the mixture to a simmer over medium heat.

3. Once simmering, reduce the heat, cover, and let it cook until the vegetables are tender, about 45 minutes.

4. Stir in the great northern beans, diced tomatoes, and chopped parsley. Add more broth if necessary to reach your desired consistency.

5. Allow the stew to simmer for another 15 minutes to blend the flavors. Season with salt and pepper to taste.

6. Serve hot, garnished with additional parsley if desired. Enjoy this hearty and flavorful stew as a comforting dish perfect for celebrating St. Patrick's Day without the corned beef!

Add love & enjoy!