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Scotch Broth Soup

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"

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (1)

Rate/Review | 101 people have saved this

Prep Time:
2 Hrs 50 Min
Cook Time:
1 Hr
Ready In:
3 Hrs 50 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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

  1. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 9, 2007 by Bakeshopgirl 
I am not big on eating red meats like beef, so I replaced the beef with tofu, but besides... MORE

 
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