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Scotch Broth

soups, beef - other, lamb

2 tablespoons dried whole peas
2 tablespoons split peas
2 tablespoons pearl barley
1 pound stewing lamb, beef or chicken; cubed
1 teaspoon salt
2 large carrots; diced
1/2 small yellow turnip; peeled and diced
1 medium onion; chopped
1 leek; chopped
kale or other greens; chopped
salt and freshly ground pepper

Soak peas and barley overnight; drain. In large soup pot, cover meat with water (about 8 cups). Add salt, peas and barley. Bring to boil; skim. Reduce heat and boil gently about 1-1/2 hours. Add carrots, turnip, onion, leek and greens (a large handful, or substitute half a small cabbage, shredded). Simmer 1 to 1-1/2 hours longer, stirring occasionally. Add salt and pepper to taste.

Contributor: Canadian Living - January, 1985

Yield: about 8 serving

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