Scotch Broth is a filling soup originating in Scotland. It is made with easy to find ingredients that you probably have on hand right now.
Barley, lentils and split peas literally cost pennies a serving and root vegetables like onions, carrots and potatoes keep well and are the most inexpensive of vegetables! I have in the past bought a 10 pound bag of carrots or onions for less than 2$ when they were on sale. If you want to make this even less expensive you can make your own vegetable broth with kitchen scraps! I often hear people saying that it's more expensive to eat healthy. But this delicious recipe takes minutes to throw into the slow cooker, has no added fats, is full of fibre and will fill you up on the change you can find between the cushions of you couch!
If you want to save time in the morning, chop your onion, carrots, parsley stems and potatoes the night before and store them in the refrigerator in an air tight container.
This recipe makes 5-6 servings.
Slow Cooker Scotch Broth
1/2 cup pearl barley
1/2 cup green split peas
1/2 cup red lentils
1 yellow onion, roughly chopped
7-8 baby potatoes cut into quarters
2 carrots, peeled and chopped
6-7 cups of vegetable broth
3-4 Tbsp chopped parsley stems
1 tsp salt
freshly ground pepper to taste
Put all ingredients into the slow cooker and cook on low for 6 hours or until peas and lentils are soft and disintegrating.
Top with chopped fresh parsley and serve.
Options: Add kale, broccoli or chopped asparagus 30 minutes before the end of the cooking time.
Get FREE updates in your inbox!