Scotch Broth I

Meaty beef bones and whole peppercorns provide the base for this hearty soup with carrots, turnips, celery and pearl barley.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 41 Calories

Ingredients

• ½ cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 quarts water
• ¼ cup pearl barley
• 2 pounds meaty beef soup bones
• 6 whole black peppercorns
• 1 cup turnips, chopped

Recipe Instructions

Step 1

In a large kettle, combine soup bones, water, and peppercorns. Cover and simmer for 1 1/2 hours or until the meat comes easily off the bones.

Step 2

Remove bones. Strain broth; chill.

Step 3

Skim off fat. Remove meat from bones; dice and return to broth along with carrots, turnips, celery, onion, and barley. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.