Scotch Broth I

This is a good recipe. We used it years ago before becoming vegetarian. Wonderful aroma and flavor.

Step: 1

In a large kettle, combine soup bones, water, and peppercorns. Cover and simmer for 1 1/2 hours or until the meat comes easily off the bones.

Step: 2

Remove bones. Strain broth; chill.

Step: 3

Skim off fat. Remove meat from bones; dice and return to broth along with carrots, turnips, celery, onion, and barley. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.

Per Serving: 41 calories; protein 1.2g; carbohydrates 9.3g; fat 0.2g; sodium 42.3mg.

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