Delicious Traditional Scotch Broth Soup

• 1 lb mutton neck (lamb)
• 2 quarts cold water
• 2 -3 tablespoons pearl barley, washed
• 2 tablespoons dry split yellow peas
• 2 tablespoons dried split green peas
• 2 medium carrots, chopped large
• 2 leeks, cleaned and chopped
• 1/2 cup diced rutabaga
• 1 medium onion, diced
• 1/2 small cabbage, shredded
• 1 tablespoon salt, to taste
• pepper

1. Put the mutton, water, salt and WASHED pearl barley into a large stockpot.
2. Bring to a boil very slowly; skim off fat while boiling.
3. Dice all veggies, wash and shred the cabbage; add the veggies to the pot.
4. Bring the soup back to a boil again, and simmer very gently until the meat is cooked, and the peas are tender (about two hours).
5. Add salt and pepper to taste.

mutton, cold water, pearl barley, yellow peas, green peas, carrots, leeks, rutabaga, onion, cabbage, salt, pepper

Taken from www.food.com/recipe/delicious-traditional-scotch-broth-soup-107887 (may not work)