Happy St. Patrick’s Day! This simple, hearty traditional Irish vegetable stew boasts simple Irish staples like butter, onion, carrots, celery, barley, cabbage, and of course potato. Don’t let the humble, affordable ingredients fool you, though– it’s a bowl full of tasty Irish goodness.
I was inspired to make this simple soup / stew when I looked up what the Irish eat, looking for some new Irish recipe inspiration. Emerald Heritage listed six traditional Irish foods (and beverages, of course) and Vegetable Soup was on the list! Here’s what they said about it:
Much like Irish Stew, Vegetable Soup is the perfect dish for a cold winter night and it’s still extremely popular today despite being relatively basic and traditional.
A classic vegetable soup mix includes the likes of barley, lentils, peas, leeks, celery, carrots, potatoes (obviously…), stock and in some cases meat, although this addition is completely optional.
Emerald Heritage, What do the Irish Eat
Now, I’m not Irish, but I think perhaps there must be a wee bit of Irish hiding somewhere in my blood because I have a great affinity to all things Irish and Celtic. The art, the music, the FOOD! And of course, the beer. It feels a little like Ireland flows within me, yet I’ve never been there. I do have it on my list to go. (I’ll just have to not tell my friends in England where I’m going. Last time I mentioned it, they said “you don’t want to go THERE!” and sent us to Scotland instead. But that was many many moons ago, back when I was just a youngling, fresh out of high school.)
Every year around St. Patrick’s Day, I try to find some new Irish dish to celebrate. For many years, we made it a tradition to feast on Corned Beef, Cabbage and mashed potatoes. My (now grown) kids have never been much into cabbage, but they do like the corned beef and potatoes.
This week I am craving vegetables. This seems to happen more and more as I age. My body just sometimes wants a giant pile of vegetables. And even better if it’s in soup form. Because then I can make it ahead of time and warm it up whenever I need a hot healthy meal in a hurry. Which, despite the fact that my kids are grown and can cook their own meals, still happens because I do have a pretty demanding day job. Which I love. But there are busy times when I just don’t have time to slow down and take a lunch hour. Luckily I work from home, so pre-cooked meals like this are perfect lunch options.
With the simple ingredients and seasonings that the Irish use, I am always amazed at just how GOOD Irish food tastes. I wasn’t sure exactly how this soup would turn out. Surely it would be good. But I was kind of blown away at just HOW GOOD it tastes.
For extra flavor, use the 100 year old stew method. Since I discovered it, I always include at least some of the stock or bean juice that I’ve stashed in the freezer. So my “stew” continues to develop in flavor, every time I cook something new. Trust me, it’s a game changer!
This recipe is vegetarian as written if you use vegetable broth. If you want it vegan as well, substitute olive oil for the butter. If you are a carnivore, feel free to add whatever suits you. I feel like chicken or fish or any type of seafood would go well in this hearty soup. You could definitely call it a stew because it is on the thicker, heartier side, without the long cooking time.
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Emerald Isle Vegetable Stew
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 6 – 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
- Diet: Gluten Free
Description
A hearty taste of Ireland in a bowl, this Irish Vegetable Stew is loaded with the standard staples of Ireland and it tastes so delightful!
Ingredients
- 2 Tablespoons Irish butter
- 1 medium onion, peeled & chopped
- 2 – 4 cloves garlic, peeled & chopped
- 1 medium golden potato, small dice
- 2 carrots, peeled & chopped
- 2 large ribs of celery, chopped
- 1 cup chopped cabbage
- 3 1/2 – 4 cups chicken or vegetable broth
- 12 oz. Irish ale (or light beer)
- 1/4 cup uncooked barley
- 1/3 cup lentils
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 bay leaf
- 1 – 2 teaspoons Better than Bouillon chicken or vegetable flavor, or to taste
- Salt (or better yet, bacon salt!) & freshly ground pepper, as needed, to taste
Instructions
- Heat a medium saucepan over medium heat. Add the butter. Once the butter is bubbly, add the onion and saute until soft and translucent.
- Stir in the garlic, potato, carrots and celery and saute for about 5 minutes more or until the carrots and celery start to get tender.
- Add the rest of the ingredients to the pot. Stir, then cover and cook for about 25 – 30 minutes or until the potatoes, lentils and barley are all tender. Add broth if needed to thin. Taste and adjust seasonings or add salt & pepper to your liking. Serve hot and enjoy!
Notes
For the ale, choose a lighter Irish ale like Harp, a red ale or a light lager.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2024, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Calories: 142
- Fiber: 4g
- Protein: 4g
Keywords: Irish, Vegetable, Stew, Soup, Gluten Free, Heart Healthy, Diabetic, High Fiber
Want more Irish Recipes?
I’ve tried my hand at many an Irish dish over the years and I think I’ve mastered several of them. Some of my favorites include Irish Seafood Chowder, Colcannon, Irish Stew and the American-Irish favorite Corned Beef & Cabbage. Oh let’s not forget the salads! I adore both the Irish Pea Salad and Irish Pub Salad.
For a decadent Irish dessert, try my Irish Berry Bread and Butter Pudding, Irish Cream Chocolate Poke Cake, or Bailey’s Irish Cream Truffles.
