Scotch Broth

Cooking Light
8 servings (serving size: 1 1/2 cups)


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1 (2-pound) boned leg of lamb
2 cups thinly sliced leek (about 2)
1/2 cup uncooked pearl barley
1/4 cup yellow or green split peas
4 (16-ounce) cans fat-free, less-sodium chicken broth
4 cups (1-inch) cubed peeled turnips (1 1/2 pounds)
1 cup chopped celery
1 cup (1-inch-thick) sliced carrot
1/2 teaspoon salt
1/4 teaspoon black pepper


Trim fat from lamb, and cut lamb into 1-inch cubes. Combine lamb, sliced leek, barley, peas, and broth in a large Dutch oven, and bring to a boil. Reduce heat, and simmer 45 minutes, stirring occasionally. Add the turnips and remaining ingredients, and bring to a boil. Reduce heat, and simmer 40 minutes or until turnips are tender.

Created date

June 2004

Nutritional Information

Calories 218
Caloriesfromfat 15 %
Fat 3.6 g
Satfat 1.2 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 21.5 g
Carbohydrate 24.1 g
Fiber 4.5 g
Cholesterol 45 mg
Iron 2.7 mg
Sodium 740 mg
Calcium 56 mg