Scotch Broth Soup

Total Time

Prep: 3 hours 20 min. + chilling Cook: 1 hour

Makes

6-8 servings (2 quarts)

Updated: Jun. 30, 2023
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

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

  1. 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.
  2. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth. Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables and barley are tender.

Nutrition Facts

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