Find recipe at Fat Free Vegan.com. From Forks Over Knives
Makes 6 large servings
Stovetop: in a 6 quart or larger stock pot
Dry saute onions to caramelize and lightly brown (start with dry hot pan, add onions, when lightly browned, add a bit of broth to deglaze the pan then evaporate; repeat this as the onions continue to lightly color). Add the celery, carrots, garlic, potatoes, grain, and herbs. Add the broth and stir. Bring to a boil, lower to a simmer, cover and cook until vegetables are nearly tender, about 40-45 minutes. Add the cabbage, beans, and tomatoes. Check seasonings, adding more herbs if desired. Bring back to a boil, lower to a simmer, and cook for at least 20 minutes more, until you like the tenderness of the vegetables and consistency of the stew. Add more broth if desired.
Slow Cooker or Instant Pot Slow Cooker:
Place all of the vegetables (except beans and tomatoes), into a large (at least 5 quarts) slow cooker. Add enough vegetable broth to just cover the vegetables (start with 6 cups) and add more as needed). Cover and cook on low heat for 7 hours. Add beans and tomatoes, and salt and pepper to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour. Note: May saute onions first on saute function for additional flavor.
If desired, serve with chopped parsley or cilantro, sliced fresh green onions, and vegan sour cream*.
Especially nice with slices of whole grain bread or muffins, like my Corn Muffins
