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Scotch Broth Soup

 Scotch Broth Soup
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
6-8 ServingsPrep: 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).
Nutritional 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.