White Bean and Cabbage Stew

Oh my goodness - changed my mind and we're trying this one tonight instead. It looks so delicious and healthy too!

• 1 large onion, chopped
• 3 ribs celery, chopped
• 2 to 3 cloves garlic, minced
• 1/2 head cabbage, chopped
• 4 carrots, sliced
• 1 to 1-1/2 pounds potatoes, cut in large dice
• 1/3 cup pearled barley
• 1 bay leaf
• 1 teaspoon thyme
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon rosemary, crushed
• 1/2 teaspoon freshly ground black pepper
• 6-8 cups vegetable broth
• 3 cups cooked great northern beans (2 cans, drained)
• 1 14 1/2-ounce can diced tomatoes
• 1 tablespoon chopped parsley
• salt to taste

1. Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes.
2. Add remaining ingredients, check seasonings, and add more herbs if necessary.
3. Simmer uncovered for at least 15 minutes before serving.

This recipe comes directly from one of my favorites, The Fat-Free Vegan Kitchen. On her blog she also includes Crockpot directions and nutritional information.