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Vegetable Scotch Broth

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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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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2503 Calories from Fat 196

% Daily Value*

Total Fat 22 g34%

Saturated Fat 6.2 g30.8%

Trans Fat 0 g

Cholesterol 115.2 mg38.4%

Sodium 541.7 mg22.6%

Total Carbohydrates 449 g149.6%

Dietary Fiber 108.5 g433.9%

Sugars 81.5 g

Protein 152 g303.7%

Vitamin A 765.8% Vitamin C 409.4%

Calcium 75.1% Iron 153.9%

*Based on a 2000 Calorie diet

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Vegetable Scotch Broth Recipe