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Scotch Broth Soup Recipe

Photo by: Taste of Home

Early in winter, I make up big pots of this hearty soup to freeze in plastic containers. Then I can bring out one or two containers at a time. I heat the frozen soup in a saucepan on low all morning. By lunchtime, it's hot and ready to serve! —Ann Main, Moorefield, Ontario

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6-8 Servings
Prep: 3 hours 20 min. + chilling Cook: 1 hour

Ingredients

2 pounds meaty beef soup bones (beef shanks or short ribs)
8 cups water
6 whole peppercorns
1-1/2 teaspoons salt
1 cup chopped carrots
1 cup chopped turnips
1 cup chopped celery
1/2 cup chopped onion
1/4 cup medium pearl barley

Directions

In a large soup kettle, combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones.
Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender. Yield: 6-8 servings (2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 155 calories, 7 g fat (3 g saturated fat), 35 mg cholesterol, 499 mg sodium, 9 g carbohydrate, 2 g fiber, 15 g protein.

Scotch Broth Soup published in Taste of Home February/March 1993, p27