Traditional Scotch Broth

Submitted by starcrazygurl

YIELD

6 servings

PREP

30 min

COOK

2 hrs

READY

3 hrs

Ingredients

1

POUND MUTTON
neck of, or boiling beef *

2

QUARTS WATER
cold *

1

TEASPOON SALT

2

TABLESPOONS PEARL BARLEY

2

TABLESPOONS YELLOW SPLIT PEAS

2

TABLESPOONS GREEN PEAS
dried

2

MEDIUM CARROTS

2

EACH LEEKS *

3

TABLESPOONS RUTABAGA (SWEDE)
diced

1

MEDIUM ONIONS

½

SMALL CABBAGE *

1

TEASPOON PARSLEY LEAVES
finely chopped

1

X SALT AND BLACK PEPPER
to taste *

Directions

Put the meat, water, salt and washed pearl barley into a large saucepan.

Bring to a boil very slowly and skim.

Dice the vegetables and wash and shred the cabbage and add to the pan.

Bring the soup back to a boil again and simmer very gently until the meat is cooked and the peas are tender - about two hours.

Add parsley and salt and pepper to taste.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 55g (1.9 oz)

Amount per Serving

Calories 47 3% of calories from fat

% Daily Value *

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 415mg 17%

Total Carbohydrate 3g 3%

Dietary Fiber 3g 11%

Sugars g

Protein 4g

Vitamin A 70% • Vitamin C 7%

Calcium 2% • Iron 3%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber