Irish White Bean Soup

From: http://blog.fatfreevegan.com/2009/03/irish-white- bean-and- cabbage-stew.html

1 large onion, chopped
3 ribs celery, chopped
2-3 cloves garlic minced
1/2 head cabbage, chopped
4 carrots, sliced
1-1 ½ pounds potatoes, largely diced
1/3 cup pearled barley (optional)
6-8 cups vegetable broth
3 cups cooked great northern beans (2 cans,
drained)
1 14-oz can diced tomatoes
Seasonings
1 bay leaf
1 tsp thyme
½ tsp caraway seeds
½ tsp rosemary crushed
1 Tbs chopped parsley
salt to taste
Directions
Crockpot
1. Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker.
2. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more
as needed).
3. Cover and cook on low heat for 7 hours.
4. Add beans, tomatoes, parsley, and salt to taste.
5. Check seasonings and add more herbs if necessary.
6. Cover and cook for another hour.
Stovetop
1. Place vegetables, seasonings, barley, and broth into a large stockpot.
2. Cover and simmer until vegetables are tender, about 45 minutes.
3. Add remaining ingredients, check seasonings, and add more herbs if necessary.
4. Simmer uncovered for at least 15 minutes before serving.