Traditional Scotch Broth

• 2 liters water
• lamb bones or a piece lamb
• 50 g barley
• 1 medium onion, diced
• 175 g carrots, diced
• 100 g potatoes, diced
• 150 g leeks, chopped
• 50 g peas
• salt and pepper

1. The night before soak barley in cold water and put lamb in crock pot and leave overnight, or alternatively boil on stove top then simmer till ready.(I only use some water in the crock pot and add the rest to the cooking pot later).
2. Put stock in large soup pot and season.
3. Add barley and bring to the boil.
4. Add the next four ingredients and simmer till veg and barley are soft, if using flank meat cut some of the meat up and add to soup discarding any fat.
5. Add peas and simmer for another 5 to 10 minutes.
6. Serve with some crusty bread and enjoy.

liters water, lamb bones, barley, onion, carrots, potatoes, leeks, peas, salt

Taken from www.food.com/recipe/traditional-scotch-broth-364653 (may not work)