Vegetable Scotch Broth
1 Sep 2009
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.
|Dried green peas||1 Cup (16 tbs)|
|Navy beans||1 Cup (16 tbs)|
|Good meaty soup bone||1 Cup (16 tbs)|
|Pearl barley||1 Cup (16 tbs)|
|Yellow split peas||1⁄2 Cup (8 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Cabbage||2 Cup (32 tbs), cut up|
|Potatoes||3 Medium, diced|
|Diced turnip||1 Cup (16 tbs)|
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.
Vegetable Scotch Broth Recipe