Taste of Home
Scotch Broth Soup
TOTAL TIME: Prep: 3 hours 20 min. + chilling Cook: 1 hour
YIELD: 6-8 servings (2 quarts).
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
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2 pounds meaty beef soup bones (beef shanks or short ribs)
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8 cups water
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6 whole peppercorns
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1-1/2 teaspoons salt
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1 cup chopped carrots
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1 cup chopped turnips
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1 cup chopped celery
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1/2 cup chopped onion
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1/4 cup medium pearl barley
Directions
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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.
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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.
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