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–+ servings

Slow Cooker Irish White Bean & Cabbage Stew

A hearty, 5-star vegan stew that relies on the natural starches of barley and potatoes to create a thick, comforting broth. A budget-friendly "Dump-and-Go" hero for busy weeknights.
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Prep Time 5 minutes
Cook Time 8 hours
Course Dinner, Main Course
Cuisine Irish-Inspired
Servings 6 servings

Equipment

  • 6-quart slow cooker

Ingredients
  

  • 2 cans 15 oz each Cannellini or Great Northern beans, drained and rinsed
  • 1/2 head Green cabbage shredded or coarsely chopped
  • 3 large Potatoes Russet or Yukon Gold, cubed into 1-inch chunks
  • 1/2 cup Pearled barley uncooked
  • 1 large Onion chopped
  • 4 cups Vegetable broth
  • 1 tsp Smoked paprika for "meatless" umami
  • 1/2 tsp Dried thyme
  • Salt and black pepper to taste

Instructions
 

  • The Dump: Add the drained beans, shredded cabbage, cubed potatoes, barley, and onion into the slow cooker vessel.
  • Season: Sprinkle the smoked paprika, thyme, salt, and pepper over the ingredients.
  • Liquid Calibration: Pour in the vegetable broth. The liquid should just cover the ingredients to ensure a thick final result.
  • The Long Braise: Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours.
  • The Final Stir: Before serving, give the stew a vigorous stir. This helps break down the edges of the potatoes to naturally thicken the broth.
  • Serve: Garnish with fresh parsley to brighten the presentation.
Keyword budget meal prep, dump and go stew, Easy white bean stew, slow cooker cabbage soup, vegan slow cooker recipes
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