Scotch Broth

Ingredients

• 0.3 teaspoon pepper black
• 1 cup carrots 1-inch-thick sliced ()
• 1 cup celery chopped
• 64 ounce less-sodium chicken broth fat-free canned
• 2 cups leek thinly sliced ( 2)
• 2 pound boned leg of lamb 
• 0.5 cup pearl barley uncooked
• 0.3 cup peas split green yellow
• 0.5 teaspoon salt 
• 4 cups turnips cubed peeled (1-inch) ()

Equipment

• dutch oven

Directions

1. Trim fat from lamb, and cut lamb into 1-inch cubes.
2. 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.
3. Add the turnips and remaining ingredients, and bring to a boil. Reduce heat, and simmer 40 minutes or until turnips are tender.