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“I grew up eating Campbell's Scotch Broth soup but when I tried it as an adult it was lacking. So I came up with my own version. This is a hearty soup for a cold day. Note: I usually make this soup ahead of time so I can refrigerate it and skim off any fat from the lamb.”
2hrs 30mins

Ingredients Nutrition


  1. Season the lamb with salt, pepper and garlic powder.
  2. Place the lamb in a baking pan and brown both sides of the lamb under the broiler.
  3. Put the beef broth, water, bay leaf and lamb into a soup pot.
  4. Bring to a boil, reduce heat and simmer, covered, for 1 hour.
  5. Remove the bay leaf and lamb from the pot, allow to cool slightly and remove the meat from the bones. Discard the bones and bay leaf.
  6. Return the meat to the pot and add the vegetables, barley and thyme.
  7. Cover and simmer for 1 hour.
  8. Add salt and pepper to taste.

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