Scotch Broth Scotch Broth

Author: Canadian Living

Traditional versions of this soup simmer everything – bones and all – for hours. But we like our vegetables less mushy, so we prepare the lamb stock first then finish the soup with fresh vegetables and meat from the stock.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2008



In Dutch oven, heat oil over medium-high heat; saute onion, celery, carrot, turnip, garlic, bay leaf, salt and pepper for about 5 minutes or until softened. Add barley; cook, stirring, for 1 minute.

Add stock and 2 cups (500 mL) water; bring to boil. Add potato and thyme; cover and simmer for about 25 minutes or until vegetables and barley are tender.

Add lamb and parsley; simmer for 5 minutes. Discard bay leaf and thyme sprigs.

Nutritional facts Per serving: about

  • Sodium 448 mg
  • Protein 18 g
  • Calories 233.0
  • Total fat 7 g
  • Cholesterol 44 mg
  • Saturated fat 2 g
  • Total carbohydrate 26 g


  • Iron 16.0
  • Folate 10.0
  • Calcium 5.0
  • Vitamin A 36.0
  • Vitamin C 42.0
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Scotch Broth