Scotch Broth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 medium carrots2 medium onions1 large stick of celery1 medium leek2 medium or 1 large turnip4oz pearl barley3 lamb stock or bullion cubes4 pints of boiling waterlarge handfull of kale or green cabbageblack pepper
Peel and chop the carrots, celery, leeks, turnips and onions in small dice and place in a large saucepan or slow cooker. Add the peal barley and melt 3 bullion cubes in 4 pints of boiling water - you should use LAMB bullion cubes but the recipe builder above didnt have that option. Add black pepper to taste (you dont need to add salt with all those bullion cubes) and simmer for 2-3 hours on the stove or 3-5 hours with the slow cooker. With one hour to go before the end of cooking if using a slow cooker or 1/2 an hour before end of cooking if using the stove, add the chopped kale (or green cabbage if preferred) When all the veg are soft the dish is ready, you can eat it like this or blitz with a blender for a smoother consistency.
Serving Size: makes 10 hearty servings
Number of Servings: 10
Recipe submitted by SparkPeople user ANGELARICH43.
Serving Size: makes 10 hearty servings
Number of Servings: 10
Recipe submitted by SparkPeople user ANGELARICH43.
Nutritional Info Amount Per Serving
- Calories: 107.2
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 316.0 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 5.2 g
- Protein: 3.1 g
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