Scotch Broth

Don't let the name fool you - this is far from a traditional clear broth. It's a lamb and vegetable stew that's full of chunky goodness!

Serves: 4

Cooking Time: 1 hr 15 min

Ingredients

• 2 pounds lamb stew meat, trimmed and cut into ¾-inch chunks
• 2 medium-sized onions, cut into wedges
• 4 medium-sized celery stalks, sliced
• 6 cups water
• 8 small turnips (about 1¼ pounds), peeled and quartered
• 6 medium-sized carrots, peeled and cut into 1/2-inch chunks
• 2 garlic cloves
• 1 bay leaf
• 1 tablespoon salt
• 1/2 cup pearled barley

Instructions

1. In a 6-quart soup pot, brown the lamb, onions, and celery over medium-high heat for 8 to 10 minutes. Add the remaining ingredients except the barley and bring to a boil. Add the barley, then cover and reduce the heat to low; simmer for 55 to 60 minutes, or until the barley is tender.
   
   
2. Be sure to remove the bay leaf before serving.