Crock Pot Scotch Broth Soup
Warm up your soul with this hearty and wholesome Crock Pot Scotch Broth Soup, a traditional Scottish recipe transformed for modern slow-cooking convenience. Packed with tender shredded lamb, nutty pearl barley, and a medley of nourishing root vegetables like carrots, parsnips, and potatoes, this dish is both a cozy comfort food and a nutrient-packed meal. Fresh thyme and a bay leaf infuse every spoonful with aromatic depth, while a finishing garnish of parsley brightens the bowl. With minimal prep time and an 8-hour slow simmer, this soup is perfect for busy days when you crave homemade warmth. Ideal for family dinners or meal prepping, this one-pot wonder is as satisfying as it is simple.
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Recipe Information
Ingredients
- 1 pound lamb shoulder or shank (bone-in)
- 0.5 cup pearl barley
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 leek, white and light green parts only, sliced
- 1 medium parsnip, diced
- 1 medium onion, diced
- 2 medium potatoes, peeled and cubed
- 3 garlic cloves, minced
- 4 sprigs fresh thyme
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 bay leaf
- 8 cups chicken stock or lamb stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
Sear the lamb shoulder or shank on all sides until browned, about 3-4 minutes per side. Transfer the lamb to the crock pot.
Rinse the pearl barley under cold water and add it to the crock pot.
Add the diced carrots, celery, leek, parsnip, onion, and potatoes to the crock pot.
Stir in the minced garlic, thyme sprigs, and bay leaf.
Pour 8 cups of chicken or lamb stock into the crock pot, ensuring all ingredients are submerged.
Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Cover the crock pot and cook on low heat for 8 hours or on high heat for 4-5 hours, until the lamb is tender and the barley is cooked through.
Once cooked, remove the lamb from the crock pot. Discard the bones and shred the meat into bite-sized pieces. Return the meat to the soup.
Taste and adjust the seasoning with more salt and pepper, if needed.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
2584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 9897 mg | 430% | |
| Total Carbohydrate | 238.9 g | 87% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 35.4 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 5738 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
