Irish Bean Soup

by Juli
(Savannah, GA)

1 large onion, chopped
2 ribs celery, chopped
2 - 3 cloves garlic, minced
1/4 head cabbage, chopped
4 carrots, sliced
1 lb potatoes, cut in large dice
1 parsnip, sliced
1/3 cup pearled barley
1/2 c. brown lentils
1 bay leaf
1 tsp thyme
1/2 tsp caraway seeds
1/2 tsp rosemary, crushed
1/2 tsp freshly ground black pepper
8 c. vegetable broth
1 can white beans, drained
1 Tbsp chopped parsley
2 hands full of spinach, chopped fine (optional)
salt and pepper to taste

Method

Place vegetables, seasonings, barley, lentils, and broth into a large stockpot. Cover and simmer until vegetables and lentils are tender, about 45 minutes.

Add remaining ingredients (beans, parsley, spinach, salt and pepper) check seasonings, and add more herbs if necessary.

Simmer uncovered for at least 15 minutes before serving.