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
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 155 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 499mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
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malvin ymeraj
[email protected]This soup was a bit bland for my taste. I added some extra salt and pepper and it helped a bit, but it still wasn't as flavorful as I would have liked. I think next time I'll try using a different recipe.
Pranik Bk
[email protected]I love this soup! It's so easy to make and it's always a hit with my family. I usually make it with beef broth, but I've also made it with lamb broth and it's just as good. I also like to add some chopped carrots and celery to the soup.
Gazi Alomger
[email protected]This soup was delicious and hearty. I made it with beef broth instead of lamb broth and it was still very flavorful. I also added some chopped kale and it was a great addition. I will definitely be making this soup again.
mostafa aboelhasan
[email protected]This soup was easy to make and it tasted great! I used leftover lamb from a roast and it was perfect. The vegetables were tender and the barley added a nice texture. I will definitely be making this soup again.
Karen Madden Dreiser
[email protected]This soup was amazing! I've never had Scotch broth before, but I'll definitely be making it again. It was so flavorful and comforting. I loved the lamb and the vegetables. I also liked the addition of pearl barley. It gave the soup a nice texture.
lia oiu
[email protected]This soup was way too salty! I had to add a lot of water to it to make it palatable. I also didn't like the texture of the barley. It was too chewy.
Caca Hi
[email protected]This soup was a bit bland for my taste. I added some extra salt and pepper and it helped a bit, but it still wasn't as flavorful as I would have liked. I think next time I'll try using a different recipe.
Dave Skailes
[email protected]I love this soup! It's so easy to make and it's always a hit with my family. I usually make it with beef broth, but I've also made it with lamb broth and it's just as good. I also like to add some chopped carrots and celery to the soup.
Shadrach Smart
[email protected]This soup was delicious and hearty. I made it with beef broth instead of lamb broth and it was still very flavorful. I also added some chopped kale and it was a great addition. I will definitely be making this soup again.
Nadir Rajput
[email protected]This soup was easy to make and packed with flavor. I used leftover lamb from a roast and it was perfect. The vegetables were tender and the barley added a nice texture. I will definitely be making this soup again.
Matej Zupan
[email protected]I followed the recipe exactly and the soup turned out great! The broth was rich and flavorful, and the vegetables were tender and flavorful. I served it with some crusty bread and it was a perfect meal for a cold winter night.
khaliq daad
[email protected]This Scotch broth soup was absolutely delicious! The lamb was so tender and flavorful, and the vegetables were perfectly cooked. I especially loved the addition of pearl barley, which gave the soup a hearty and filling texture. I will definitely be m