Scotch Broth Soup

Course: Main Course, Soup

Cuisine: North American, Scottish

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: servings

Calories: 262kcal

Author: Lord Byron's Kitchen

Based on the popular and delicious Scotch Broth, my Scotch Broth Soup is filling, hearty, and good for you too! Unlike the original which is prepared with lamb, mutton, or beef, this version is completely vegetarian and packed with pearl barley and lots of root vegetables!

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Ingredients

2 cups water
4 cups low sodium vegetable broth
2 bay leaves
1 medium onion, finely chopped
2 ribs celery, finely chopped
4 small carrots, peeled and cut into 1/4 inch rounds
2 large potatoes, peeled and cut into 1/2 inch cubes
1 cup pearl barley
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon finely chopped parsley

Instructions

Add the water, vegetable stock, and bay leaves to a large soup pot.
Over medium-high heat, bring the mixture to a boil.
Once boiling, add all of the remaining ingredients with the exception of the fresh chopped parsley. Stir well to combine.
Allow the soup to return back to a boil once again.
Reduce heat to low and cover with a lid.
Simmer the soup for one hour, stirring occasionally, until the barley is fully cooked and the soup has thickened.
Stir in the fresh parsley.
Plate and serve immediately.

Notes

Nutrition