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Scotch Broth (Lamb Soup)

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Scotch Broth (Lamb Soup)

scotchBrothThis is a hearty, satisfying, healthy and delicious soup. And a great use for leftover lamb, or even a way to serve fresh lamb. This is probably the first food I prepared in the kitchen, I think at the age of 12, and is still a favorite. Of course, it also freezes well.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 2 quarts

Ingredients

  • 2-3 tbsp olive oil
  • 2-3 large carrots chopped
  • 1 medium onion chopped
  • 2 ribs celery chopped
  • 2-3 cloves garlic minced
  • 1/2-1 lb lamb chopped
  • 1/2 cup barley
  • 2 quarts broth chicken or beef, or a combination
  • 1/2 cup sherry (cooking sherry is ok)
  • salt & pepper to taste

Instructions

  • In a large pot, sautĂ© the carrots, onion, celery and garlic in olive oil until onion starts to become translucent, about 15-20 minutes.
  • Add lamb. If lamb is raw, sautĂ© about 10 minutes until it starts to brown.
  • Add barley, then broth and cook until barley is tender, about 30-40 minutes.
  • Add sherry and salt & pepper. Serve and enjoy!

Potato Kale Soup

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Potato Kale Soup

potato kale soupThis hearty soup is full of those end-of-the-season ingredients that can withstand a little chill in the garden. Add a little bread or biscuits on the side and you'll have a stick-to-your-ribs meal that's healthy and satisfying. This also freezes really well.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings: 2 quarts

Ingredients

  • 1 lb Kielbasa Sausage cut into 1/2" slices and halved
  • 2-3 tbsp olive oil
  • 2 cups leek whites washed and chopped into 1" pieces
  • 2 ribs celery chopped
  • 2-3 cloves garlic minced
  • 2 russet potatoes cubed
  • 8 kale leaves stems removed and chopped
  • 1 tsp fresh thyme minced
  • 2 bay leaves
  • 2 tbsp sage chopped
  • 2 quarts chicken stock
  • salt & pepper to taste
  • 1/2 cup cream, half&half or milk kefir (optional)

Instructions

  • Brown sliced kielbasa in olive oil; add leeks and garlic and sautĂ© until softened (about 10 minutes).
  • Add kale, celery, potatoes, herbs and stock. Cover and simmer until potatoes soften, about 30 minutes. Flavor with salt and pepper.
  • If adding the dairy, wait until ready to serve, then stir dairy into the soup and serve.

Cottage Bean Soup

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cottage bean soupThis is a healthy and hearty soup loaded with flavor. If you soak (sprout) the beans for 8-24 hours before cooking they will be easier on your stomach and more nutritious (enzyme and antioxident rich). The soup thickens and tastes even better the next day and freezes very well.

P.S. This goes great with einkorn kefir (buttermilk) biscuits.

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Cottage Bean Soup

This is a healthy and hearty soup that's loaded with flavor. If you soak (sprout) the beans in filtered water for 8-24 hours before cooking they will be easier to digest and more nutritious (enzyme and anti-oxident rich). The soup thickens and tastes even better the next day and freezes very well.
Prep Time45 minutes
Cook Time3 hours
Total Time11 hours 45 minutes
Servings: 3 quarts

Ingredients

  • 1.5 to 2 cups mixed beans/legumes/barley Soak for 8-24 hours before cooking
  • 3 quarts chicken stock or broth
  • 1 whole bay leaf
  • 1 ham steak diced
  • 1 large carrot diced
  • 1 medium onion diced
  • 4 oz green chilis Can use canned, fresh is better.
  • 16 oz stewed tomatoes
  • salt & pepper to taste

Instructions

  • Cover bean mix with filtered water and soak over night or up to 24 hours. Drain and rinse.
  • In a large soup pot, add bean mix, stock and the bay leaf. Simmer until beans are tender (2-3 hours, depending on how long you soaked them first).
  • Add remaining ingredients and cook until vegetables are tender and soup is desired consistency. Add salt & pepper to taste. Enjoy!