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Scotch Broth

Yield 8 servings (serving size: 1 1/2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.