Vegetable Scotch Broth Recipe
The scotch broth is prepared with beans, peas and soup bones in water along with a medley of vegetables. Cooked with yellow barley, cabbage, onions, potatoes, celery and turnips, the scotch broth is seasoned to taste and served hot.
Ingredients
| Green peas | 1 Cup (16 tbs), dried | |
| Navy beans | 1 Cup (16 tbs) | |
| 1 good meaty soup bone | ||
| Water | 5 Quart | |
| 1 cup pearl barley | ||
| Yellow peas | 1/2 Cup (16 tbs) | |
| Carrots | 3 Large | |
| Onions | 3 Large | |
| Celery | 1 Cup (16 tbs), diced | |
| Cabbage | 2 Cup (16 tbs) | |
| Potatoes | 3 Medium, diced | |
| Turnip | 1 Cup (16 tbs), diced | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Soak whole green peas and beans overnight in 1 quart water.
Simmer soup bone in remaining water about 2 hours.
Add barley, beans and peas and cook another hour.
Add vegetables and cook 1/2 hour.
Season to taste.
Simmer soup bone in remaining water about 2 hours.
Add barley, beans and peas and cook another hour.
Add vegetables and cook 1/2 hour.
Season to taste.
Chef
