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Vegetable Scotch Broth

food.master's picture
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
  Dried green peas 1 Cup (16 tbs)
  Navy beans 1 Cup (16 tbs)
  Good meaty soup bone 1 Cup (16 tbs)
  Water 5 Quart
  Pearl barley 1 Cup (16 tbs)
  Yellow split peas 1⁄2 Cup (8 tbs)
  Carrots 3 Large
  Onions 3 Large
  Diced celery 1 Cup (16 tbs)
  Cabbage 2 Cup (32 tbs), cut up
  Potatoes 3 Medium, diced
  Diced turnip 1 Cup (16 tbs)
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Party, Healthy

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