Scotch broth is a hearty, meaty broth, filled with vegetables, meat and barley. Not exactly your typical hot summer evening fare! Nonetheless, I felt the need to make a batch, just to see how it tastes, taking a few liberties to make it my own.
Crock Pot Scotch Broth
- 1-1 ½ lb meaty beef or lamb bones
- 1 lb ground beef or lamb
- 3 leeks, chopped (whites only)
- 1/2 c barley
- 1/2 c split peas
- 1/2 large or one small turnip, chopped
- 1 1/2 c carrots, chopped
- 1/2 small cabbage, cored & sliced
- 2 bay leaves
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- salt & pepper to taste
- 12 c water
Place bones and ground meat in a crock pot, with water. To pot, add veggies, barley and seasoning. Cook on high until any meat remaining on bones is falling off, then remove bones and turn heat down to warm setting.