scotch broth

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Joined: 13 years ago

scotch broth

Post by susan » 5 years ago

Preparation time

over 2 hours

Cooking time

1 to 2 hours


Serves 6-8

This cheap and cheerful soup is perfect for the slow cooker - simply tip in all the ingredients and cook on high for 6-8 hours (or until the barley is soft).

    250g/8oz carrots, peeled, diced
    250g/8oz turnips, diced
    2 onions, peeled, diced
    1 celery stalk, diced
    1 leek, white part only, sliced
    75-125g/3-4oz pearl barley
    125g/4oz dried peas, soaked in water for 4-5 hours, drained
    salt and freshly ground black pepper
    2.3litres/4 pints lamb or mutton stock
    85g/3oz kale, chopped (optional)
    salt and freshly ground black pepper


    Heat all of the ingredients, except the kale, in a large saucepan until boiling.

    Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft.

    Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. Season, to taste, with salt and freshly ground black pepper.
Last edited by susan on Wed Oct 19, 2016 7:41 am, edited 1 time in total.

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