Delicious Traditional Scotch Broth Soup

This is a most wonderful robust-tasting soup, a great warm-up for cold days, definately a meal served with crusty buns. Although this recipe serves 4-6, it may be doubled if desired.

• Ready In: 2 hrs 20 mins
• Serves: 4-6

Ingredients

• 1  lb  mutton neck (lamb)
• 2  quarts cold water
• 2 -3  tablespoons pearl barley, washed
• 2  tablespoons  dry split yellow peas
• 2  tablespoons  dried split green peas
• 2  medium carrots, chopped large
• 2  leeks, cleaned and chopped
• 1⁄2 cup  diced  rutabaga
• 1  medium onion, diced
• 1⁄2 small cabbage, shredded
• 1  tablespoon salt, to taste
•  pepper

Directions

1. Put the mutton, water, salt and WASHED pearl barley into a large stockpot.
2. Bring to a boil very slowly; skim off fat while boiling.
3. Dice all veggies, wash and shred the cabbage; add the veggies to the pot.
4. Bring the soup back to a boil again, and simmer very gently until the meat is cooked, and the peas are tender (about two hours).
5. Add salt and pepper to taste.