Scotch Broth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb Lamb neck bones1 med onion, chopped1 cup Carrots, raw, chopped 1 cup Celery, raw, diced 1 cup zucchini, chopped 1 cup mushrooms, sliced1 tsp *Penzey Old World Seasoning, or other herbs1/3 cup Barley, pearled, raw1 tsp Pepper, black3 clove Garlic,minced1 Bay Leaf
1. Bake the Bones for 45 mins @ 350*; drain rendered fat
2. Place in a deep pot with 8 cups of water and simmer for 1.5 hours; remove bones & accumulated fat from stock. (can chill the stock & meat for later at this point, if desired)
3. Add the rest of the ingredients and simmer for 45 mins-1 hour or until the vegetables and barley are soft.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LOOSEGENES.
2. Place in a deep pot with 8 cups of water and simmer for 1.5 hours; remove bones & accumulated fat from stock. (can chill the stock & meat for later at this point, if desired)
3. Add the rest of the ingredients and simmer for 45 mins-1 hour or until the vegetables and barley are soft.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LOOSEGENES.
Nutritional Info Amount Per Serving
- Calories: 108.4
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 77.7 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 2.7 g
- Protein: 9.2 g
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