Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones. All Rights Reserved. Csmpbell's Scotch Broth is available in Canada. Log in to be the first to write a review. Do not include any personal information, such as full names, e-mail addresses, telephone number, etc. We will let you know when it’s posted by sending you an email. Bring to a simmer and simmer for ten minutes. The broth is thickened with corn flour, which really adds more depth. Pour in beef broth and return shanks to pot. Put two lamb shanks in a 6 quart soup pot (I like enameled cast iron) and brown them on all sides in a little oil. Taste and adjust the seasoning. Add garlic and bay leaves and cook, stirring constantly, until fragrant, about 30 seconds. By submitting, I agree to the terms and conditions. Saute all the chopped vegetables in a large skillet in 2 Tablespoons of butter for five to ten minutes until they are soft. 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. But we like our vegetables less mushy, so we prepare the lamb stock first then finish the soup with fresh vegetables and meat from the stock. Remove bones. Soak the barley in cold water while you make the lamb broth. Simmer, lid ajar, for two hours until lamb is very tender and ready to fall off the bone. 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. Stir in chopped onions, peeled and chopped carrots, and celery and cook until lightly softened, about 2 minutes. Let scotch broth cool completely. Do not brown. Serve piping hot with freshly ground pepper on top. They used to cut the veggies into tiny pieces for kids to eat them. 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. The concentrate is a little lighter on barley and carrots than it originally contained, but it tastes the same as before. © 2020 Campbell Company Of Canada. Sign up for Meal-Mail® to get inspiring recipe ideas delivered straight to your inbox, Stay inspired with easy and delicious meal ideas wherever you are. BTW, all of the Campbell's soups suck. No artificial preservatives or colour. Save lamb for another use or to make a soup with the broth. Strain broth; cool and chill. Discard gristle, fat and bone. Remove meat from bones; dice and return to broth … 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. When I was a kid my mom served us Campbell's Pepper Pot, Scotch Broth, and Black Bean Soups. I ordered a case of the Pepper Pot from that big online retailer that sells everything, but decided to buckle down and recreate Scotch Broth and Black Bean Soup in my own soup pot. Log in to be the first to write a review. Keep overnight in refrigerator, scrape off fat and strain through a colander. Add bay leaf, rosemary, thyme, Worcestershire sauce and dried parsley to pot. This is a heart-warming soup on a wintry day. Add lamb shanks and cook, turning occasionally, until well browned on all sides, about 10 minutes. This homemade traditional Scotch broth is rich, flavourful, and hearty. Remove lamb from the stock and cut meat into small pieces. This is more trouble than I normally go to to make soup, but if you have a craving for Scotch Broth, this one might do the trick. Skim the scum off the surface until it is clear. Let scotch broth cool completely. Total Carbohydrate Pour in beef broth and return shanks to pot. 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. Season lamb shanks with 1 teaspoon each of salt and ground black pepper. ! 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. Heinz Scotch Broth Soup. Flavoursome, rich taste of mutton. Scotch Broth has always been my favourite Campbell's Soup. How lazy can you get? Delicious broth. 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. Chill the stock, then skim the congealed lamb fat off the top and discard it. Chilling and skimming the fat from the broth is optional, but I think it tastes better if you do. There aren't any reviews yet. Please note that your review might take up to 72 hours to appear following submission. 2 cartons CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth. Add a little salt if needed. 22.6 g Concentrated flavours of carrots, peas, and potato. Now, with "chunky" being the big thing, all the veggies are enormous. I happen to like a thick soup with tiny veggies. Use as you would in any other recipes. 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. It combines multiple veggies and meat with our low-sodium beef broth! Add a small quantity of water if you feel like the broth is thickening too fast. Bits of carrot and potatoes; lots of pearls of barley; about 2 or 3 small pieces of mutton. In a large soup kettle, combine soup bones, water, peppercorns and salt. 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