Scotch Broth I recipe

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Ingredients

2 pounds meaty beef soup bones
2 quarts water
6 whole black peppercorns
1 cup chopped carrots
1 cup turnips, chopped
1 cup chopped celery
½ cup chopped onion
¼ cup pearl barley

Nutrition Info

41.4 calories
carbohydrate: 9.3 g
cholesterol: : -
fat: 0.2 g
fiber: 2.3 g
protein: 1.2 g
saturatedFat: : -
servingSize: -
sodium: 42.3 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large kettle, combine soup bones, water, and peppercorns. Cover and simmer for 1 1/2 hours or until the meat comes easily off the bones.

  2. Remove bones. Strain broth, chill.

  3. Skim off fat. Remove meat from bones, dice and return to broth along with carrots, turnips, celery, onion, and barley. Bring to a boil. Reduce heat, cover and simmer about 1 hour or until vegetables and barley are tender.

Recipe Yield

8 servings

Recipe Note

This is a good recipe. We used it years ago before becoming vegetarian. Wonderful aroma and flavor.

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