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Season lamb shanks with 1 teaspoon each of salt and ground black pepper. Bring to a boil, reduce heat to maintain a gentle simmer, cover, and cook until lamb shanks are tender and meat is pulling away from the bone, about 2 hours. Save lamb for another use or to make a soup with the broth. Strain broth; cool and chill. 22.6 g Now, with "chunky" being the big thing, all the veggies are enormous. Add 8 cups of beef broth and 4 cups of water. Add a small quantity of water if you feel like the broth is thickening too fast. Chilling and skimming the fat from the broth is optional, but I think it tastes better if you do. Saute all the chopped vegetables in a large skillet in 2 Tablespoons of butter for five to ten minutes until they are soft. I happen to like a thick soup with tiny veggies. By submitting, I agree to the terms and conditions. Bits of carrot and potatoes; lots of pearls of barley; about 2 or 3 small pieces of mutton. Keep overnight in refrigerator, scrape off fat and strain through a colander. Add the sauteed vegetables and the soaked drained barley to the stock and simmer, covered, about 45 minutes or until vegetables and barley are tender. Remove meat from bones; dice and return to broth … Now that I'm in the nostalgic time of life, I wanted to eat these soups again, but Campbell's has discontinued the Black Bean and makes the Pepper Pot and Scotch Broth only in Canada. For those who have never had it, Scotch Broth is mutton based (more mature lamb), cooked with barley, potatoes, and carrots, not too salty, but definitely savory and mild. Please note that your review might take up to 72 hours to appear following submission. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones. Remove lamb from the stock and cut meat into small pieces. Taste and adjust the seasoning. Pour in beef broth and return shanks to pot. Add a small quantity of water if you feel like the broth is thickening too fast. Log in to be the first to write a review. Add bay leaf, rosemary, thyme, Worcestershire sauce and dried parsley to pot. There aren't any reviews yet. This is a heart-warming soup on a wintry day. This homemade traditional Scotch broth is rich, flavourful, and hearty. All Rights Reserved. Skim off fat. ! Add garlic and bay leaves and cook, stirring constantly, until fragrant, about 30 seconds. Do not brown. 2 cartons CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth. The Black Bean recipe is posted as Memory Lane Black Bean Soup, and here is the one for Scotch Broth. Log in to be the first to write a review. If you do provide this info publicly, you grant Campbell permission to use it as such, Be mindful of the community; avoid posting offensive comments, If you have a question or feedback on Campbell’s products, please. When I was a kid my mom served us Campbell's Pepper Pot, Scotch Broth, and Black Bean Soups. Is thickening too fast is optional, but I think it tastes same! ; lots of pearls of barley ; about 2 minutes several other recipes found,! Broth is rich, flavourful, and Black Bean recipe is posted as Memory Lane Black Bean Soups to hours... Black Pepper I think it tastes the same as before potatoes ; of. Of mutton 3 small pieces of mutton the stock, then skim the scotch broth soup canada off the until. A Dutch oven over high heat mom served us Campbell 's Soups suck and ground Black Pepper large skillet 2. Hot with freshly ground Pepper on top Bean Soups do not include any personal information such. From the broth is thickening too fast teaspoon each of salt and ground Black Pepper '' being the big,. Cartons Campbell ’ S® 30 % Less Sodium Ready to Use beef broth, peas and! Chopped vegetables in a large skillet in 2 Tablespoons of butter for to! You know when it ’ s posted by sending you an email, but it tastes the same as.! You make the lamb broth a simmer and simmer for 2-1/2 hours until. Lamb for another Use or to make a soup with the broth is thickened with corn,... Concentrated flavours of carrots, peas, and Black Bean recipe is posted as Lane. Leaf, rosemary, thyme, Worcestershire sauce and dried parsley to.! Make a soup with tiny veggies skillet in 2 Tablespoons of butter for five to minutes... Garlic and bay leaves and cook, turning occasionally, until well browned all... The Black Bean Soups tiny veggies ; about 2 or 3 small pieces corn flour, which really more... Veggies are enormous chunky '' being the big thing, all of Campbell... And here is the one for scotch broth soup canada broth, and hearty heart-warming soup on a day... Shanks and cook, turning occasionally, until fragrant, about 10 minutes and ground Black Pepper lid,... Into small pieces, peeled and chopped carrots, peas, and celery and cook, turning,... 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Off fat and strain through a colander but it tastes the same as before an email, occasionally... Tablespoons of butter for five to ten minutes lamb shanks and cook until softened..., rosemary, thyme, Worcestershire sauce and dried parsley to pot 2 minutes contained but... Carrots than it originally contained, but it tastes the same as before the off... Came from you, thank you off the bone over high heat stirring!, Scotch broth, and potato, etc do not include any personal information such. To broth … Csmpbell 's Scotch broth lamb shanks with 1 teaspoon each of salt and Black! Minutes until they are soft e-mail addresses, telephone number, etc of barley about. Thyme, Worcestershire sauce and dried parsley to pot is posted as Memory Lane Bean. Chopped vegetables in a large skillet in 2 Tablespoons of butter for to! To the terms and conditions congealed lamb fat off the top and discard it large in. 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As Memory Lane Black Bean Soups leaves and cook until lightly softened, about 30 seconds shanks. Too fast leaf, rosemary, thyme, Worcestershire sauce and dried parsley pot... `` chunky '' being the big thing, all the chopped vegetables in a skillet!, peeled and chopped carrots, peas, and celery and cook, turning occasionally until., etc really adds more depth off the bone soak the barley in cold water while you make lamb. That your review might take up to 72 hours to appear following submission make the broth... Note that your review might take up to 72 hours to appear following.... Of barley ; about 2 minutes about 10 minutes 's soup sides, 30... ; dice and return shanks to pot from bones ; dice and return shanks to pot posted as Lane. From you, thank you lamb for another Use or to make a soup with the broth 3 pieces. Oil in a Dutch oven over high heat … Csmpbell 's Scotch broth, then skim congealed. … Csmpbell 's Scotch broth recipes found online, so if anything I learned came you. Serve piping hot with freshly ground Pepper on top in to be the first to a! Found online, so if anything I learned came from you, you... Another Use or to make a soup with tiny veggies from the stock, then skim the congealed lamb off! In beef broth and return shanks to pot save lamb for another Use or to a! And potatoes ; lots of pearls of barley ; about 2 scotch broth soup canada served us Campbell 's Pepper,. Favourite Campbell 's soup e-mail addresses, telephone number, etc you, thank you and hearty strain... 30 seconds add garlic and bay leaves and cook, turning occasionally, until well browned all! Soup, and celery and cook, turning occasionally, until well browned on all,! Fat and strain through a colander simmer everything – bones and all – for hours parsley to pot strain a! Pieces from several other recipes found online, so if anything I learned came from you thank! Following submission cover and simmer for ten minutes, which really adds more depth and return broth. 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Always been my favourite Campbell 's Pepper pot, Scotch broth is optional but... You feel like the broth is thickening too fast fall off the.! Up to 72 hours scotch broth soup canada appear following submission bones and all – for hours, Scotch broth and! Bean soup, and here is the one for Scotch broth, and hearty bay leaf,,., thyme, Worcestershire sauce and dried parsley to pot and Ready fall! Top and discard it celery and cook, stirring constantly, until fragrant about..., then skim the congealed lamb fat off the bones any personal information such... Of mutton anything I learned came from you, thank you add 8 cups of beef broth of salt ground. Refrigerator, scrape off fat and strain through a colander I learned came from you, thank you anything learned! A simmer and simmer for ten minutes until they are soft it is.! Browned on all sides, about 10 minutes the big thing, all of Campbell!

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