Scotch Broth

9
9
5
Smartpoints value per serving
Total Time
1 hr 24 min
Prep
15 min
Cook
1 hr 9 min
Serves
4
Difficulty
Easy
Barley, lamb, and mushrooms are the typical identifying ingredients in this soothing winter soup. We add green beans for color, crunch, and fiber.

Ingredients

canola oil

1 tsp

uncooked lamb shoulder

½ pound(s), lean, boneless, trimmed of all visible fat and cut into 3⁄4-inch chunks

uncooked onion(s)

2 medium, chopped

reduced-sodium chicken broth

6 cup(s)

uncooked pearl barley

¾ cup(s), pearl

uncooked carrot(s)

3 medium, diced

uncooked turnip(s)

1 cup(s), or rutabaga

bay leaf

2 leaf/leaves

table salt

2½ tsp

black pepper

¼ tsp

uncooked string beans

½ pound(s), fresh, trimmed and cut into 1⁄2-inch pieces

cremini mushroom(s)

½ pound(s), fresh, sliced

Instructions

  1. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the lamb and cook, turning occasionally, until browned on all sides, 7–8 minutes. Transfer the lamb to a plate and set aside.
  2. Add the onions to the same Dutch oven and cook, stirring occasionally, until golden, 7–10 minutes. Add the broth, barley, carrots, turnip, bay leaves, salt, pepper, and the browned lamb; bring to a boil. Reduce the heat and simmer, covered, until the lamb and barley are tender, about 45 minutes. Discard the bay leaves.
  3. Add the green beans and mushrooms to the pot; return to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, 5–6 minutes. Yields 2 1/4 cups per serving.

Notes

Most grain-based soups thicken on standing, so you may need to add a little water if reheating.

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