Scotch Broth

4 medium carrots
2 medium onions
1 large stick of celery
1 medium leek
2 medium or 1 large turnip
4oz pearl barley
3 lamb stock or bullion cubes
4 pints of boiling water
large handfull of kale or green cabbage
black 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.