Prep 30 mins
Cook 2 hrs
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.
- 907.18 g lamb stew meat, with bones (neck bones)
- 473.18 ml water
- 1182.95 ml beef broth
- 1 bay leaf
- 2 stalk 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
- 1.23 ml dried thyme
- 118.29 ml barley
- garlic powder
- Season the lamb with salt, pepper and garlic powder.
- Place the lamb in a baking pan and brown both sides of the lamb under the broiler.
- Put the beef broth, water, bay leaf and lamb into a soup pot.
- Bring to a boil, reduce heat and simmer, covered, for 1 hour.
- Remove 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.
- Return the meat to the pot and add the vegetables, barley and thyme.
- Cover and simmer for 1 hour.
- Add salt and pepper to taste.