Scotch Broth Soup

SUBMITTED BY: Ann Main

"Early in winter, I make up big pots of this hearty soup to freeze in plastic containers. Then I can bring out one or two containers at a time. I heat the frozen soup in a saucepan on low all morning. By lunchtime, it's hot and ready to serve! --Ann Main, Moorefield, Ontario"

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PREP TIME	2 Hrs 50 Min
COOK TIME	1 Hr
READY IN	3 Hrs 50 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 pounds meaty beef soup bones
2 quarts water
6 whole peppercorns
1 1/2 teaspoons salt
1 cup chopped carrots
1 cup turnips, chopped
1 cup chopped celery
1/2 cup chopped onion
1/4 cup medium pearl barley

DIRECTIONS

In a large kettle, combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.