2 hrs 30 mins
I grew up eating Campbell's Scotch Broth soup but when I tried it as an adult it was lacking. So I came up with my own version. This is a hearty soup for a cold day. Note: I usually make this soup ahead of time so I can refrigerate it and skim off any fat from the lamb.
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Units: US | Metric
- 2 lbs lamb stew meat, with bones (neck bones)
- 2 cups water
- 5 cups beef broth
- 1 bay leaf
- 1 1/2 stalks celery, 1/2-inch dice
- 1 large carrot, peeled and cut into 1/2-inch dice
- 1 turnip, peeled and cut into 1/2-inch dice
- 1 onion, diced
- 1 leek, white and light green part only, cut into 1/4-inch slices
- 1/4 teaspoon dried thyme
- 1/2 cup barley
- garlic powder
- 1Season the lamb with salt, pepper and garlic powder.
- 2Place the lamb in a baking pan and brown both sides of the lamb under the broiler.
- 3Put the beef broth, water, bay leaf and lamb into a soup pot.
- 4Bring to a boil, reduce heat and simmer, covered, for 1 hour.
- 5Remove the bay leaf and lamb from the pot, allow to cool slightly and remove the meat from the bones. Discard the bones and bay leaf.
- 6Return the meat to the pot and add the vegetables, barley and thyme.
- 7Cover and simmer for 1 hour.
- 8Add salt and pepper to taste.
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Nutritional Facts for Lamb and Barley Soup
Serving Size: 1 (521 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 431.3
- Calories from Fat 129
- Total Fat 14.4 g
- Saturated Fat 4.8 g
- Cholesterol 163.8 mg
- Sodium 620.0 mg
- Total Carbohydrate 18.0 g
- Dietary Fiber 4.0 g
- Sugars 2.9 g
- Protein 55.2 g