Ingredients:
1 large onion, chopped
3 celery ribs, chopped
2-3 cloves garlic, minced
1/2 head cabbage, chopped
1 to 1 -1/2 pounds potatoes, cut in large dice
1/3 cup pearled barley (optional or substitute with a gluten-free grain, I didn't use anything )
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 veggie broth
3 cups cooked great northern beans ( 2 cans, drained)
1 14 1/2 oz can diced tomatoes
1 Tbls chopped parsley
Salt to taste
Place vegetables, seasonings, and barley into a large slow cooker. Add enough vegetable broth 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, and parsley, and salt to taste. Check seasonings and add more herbs in necessary . Cover and cook for another hour.
You can also do this on the stove, and cook until all veggies are done.
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