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Cawl cennin

Welsh Cawl Cennin

This delicious stew (or "cawl") originated from Wales, and is also called "Leek Broth". It is supremely hearty and warms the body and soul!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine british, welsh
Servings 4 people


  • Large stock pot


  • 1/2 lb bacon diced
  • 1 large potato peeled and cut into bite sized pieces
  • 2-3 cups cabbage chopped into small pieces
  • 2 med sized carrots peeled, and cut into bite sized pieces
  • 1 leek you will use the white part only; clean and cut into small circular pieces (cut across the width)
  • 8 cups chicken broth
  • 3/4 cup oats
  • salt season to taste
  • pepper season to taste
  • Italian or curly parsley as garnish


  • Heat up a large stockpot on medium high, and add diced bacon. Fry until browned but just shy of crispy. This took me around 7-10 minutes. Drain all but about 2-3 tbsp of the bacon fat off.
    fried bacon in a stock pot
  • Add the chopped potato, carrot, and cabbage. Stir for 2-3 minutes in the bacon fat. Add a pinch of salt and pepper.
    Bacon, potato, carrot, and cabbage in a large stock pot
  • Add the stock and bring to the boil. Reduce heat to a simmer, and simmer with the lid on for around 15 minutes.
    Chicken broth
  • Add the chopped leeks (white part only), stir, cover and simmer for 15 minutes.
    Chicken broth, leeks, potato, carrot, and cabbage in a large stockpot
  • Stir in oatmeal for the last 5 minutes of cooking, or however long your package directions indicate cooking time for the oatmeal.
    Oatmeal added to cawl cennin
  • Taste, and adjust for seasoning. Ladle into bowls and garnish with parsley.
    Cawl cennin


Adding 8 cups of chicken broth will give you quite a thick cawl.  If you prefer a thinner cawl (stew), feel free to add a bit more chicken broth.
You can also adjust the amount of oats to your liking, but 3/4 cup seems to work well.
I served this with crusty bread, and a Welsh cheese!
Enjoy this taste of Wales!!  
Keyword Soup, stew