Scotch broth
An average of 3.7 out of 5 stars from 18 ratings
- Prepare
- over 2 hours
- Cook
- 1 to 2 hours
- Serve
- 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).
Ingredients
- carrots: 250g/8oz carrots, peeled, diced
- turnips: 250g/8oz turnips, diced
- onions: 2 onions, diced
- celery: 1 celery stalk, diced
- leek: 1 leek, white part only, sliced
- pearl barley: 75-125g/3-4oz pearl barley
- 125g/4oz dried peas, soaked in water for 4-5 hours, drained
- black pepper: salt and freshly ground black pepper
- mutton: 2.3litres/4 pints lamb or mutton stock
- kale: 85g/3oz kale, chopped (optional)
Method
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.
