Scotch Broth
This hearty and nutritious soup is perfect for a comforting meal. The slow cooker allows the flavors to meld together, creating a delicious and satisfying vegetarian Scotch broth
- Total Time: 8 hours 15 minutes
Ingredients
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- 1 cup of pearl barley, rinsed
- 1 onion, diced
- 2 carrot(s), diced
- 2 stalks of celery, diced
- 2 leek(s), sliced (white and light green parts only)
- 3 cloves of garlic, minced
- 1 turnip(s), peeled and diced
- 1 parsnip, peeled and diced
- 8 cups of Vegetable oil
- 1 cup of lentils
- 1 bay leaf(s)
- 1 teaspoon of thyme
- salt and pepper, to taste
- parsley, chopped for garnish (optional)
Instructions
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Rinse the pearl barley under cold water and add it to the slow cooker.
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Add the diced onion, carrots, celery, leeks, garlic, turnip, and parsnip to the slow cooker.
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Pour the vegetable broth over the vegetables and barley in the slow cooker.
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Add the rinsed lentils, bay leaf, dried thyme, salt, and pepper. Stir well to combine.
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Cover the slow cooker and cook on low heat for 6-8 hours or until the vegetables and barley are tender.
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Before serving, taste the soup and adjust the seasoning if needed. Remove the bay leaf.
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Ladle the soup into bowls and garnish with chopped fresh parsley.
Notes
This is the vegetarian version, traditional Scotch Broth uses lamb stock – you can use that if it’s your preference.
- Prep Time: 15
- Cook Time: 8 hours
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