When Campbell stopped preparing this soup I was hurt very badly. But as I had had a ton and frequently visited the nearest Campbell, my experience worked out. I succeeded in preparing the Campbell’s scotch broth soup with a little research on the internet. Still, my freezer remains full of lamb bones and leftover chicken carcasses. So, you can figure out, what this soup means to me.
You are getting the recipe ready. So, don’t wait anymore… Best wishes with the recipe!
I have presented you with America’s favorite Campbell’s broccoli cheese soup, but in the same line, the Campbell’s scotch broth soup is nothing less as far as it concerns taste, texture, and popularity. Most importantly, when you have tried the broccoli cheese soup, you are most likely to try other Campbell’s soups as well.
Ah! My sweet memories! I still cherish those days when I used to go to the Campbell every other weekend with my father and eat various types of Campbell’s soups. In fact, in my childhood, ate a huge amount of Campbell’s soup. However, one of my most favorite soups was this scotch broth soup campbell’s. I loved soup with all my heart, and I still do. I can even make myself my lunch out of this soup! Later on, I loved on for the purpose of my study and I have learned to prepare these soups myself.
Sadly, this soup is now among one of the discontinued campbell’s soups. This hurts a lot, but, no worries, as you are here, you are going to get the best version of this soup… Let’s get into it.
Ingredients
- Olive oil or butter (1 tablespoon)
- Lamb stew meat or shoulder chops (1 pound)
- Leeks; thinly sliced white part only (2 leeks)
- Thinly sliced onion (1 large onion)
- Celery sticks (2 sticks)
- Potatoes (2 larges potatoes or 4 small ones)
- Parsnips or turnips (2 pieces; a combo of both will also work)
- Pearl barley (1/2 cup)
- Carrots (3-5 large carrots)
- Bay leaf (1 leaf)
- Thyme (1 teaspoon)
- To taste, pepper and salt
Note: The bones of the lamb add extra flavor. So, bring the bones if possible.
Instructions
- Take a large soup pot and brown the stew meat finely. At the same time, add the thinly sliced onion to the meat in the pan.
- Now, cut the leek pieces into thin slices, and add them to the meat and onion pot. Meanwhile, chop the celery finely and add to the browning meat mixture quickly.
- While the meat mixture properly browning, peel the potatoes, carrots, and turnips or parsnips. Then, chop up the turnips (or parsnips), carrots and potatoes at the same size. Thus, they will cook equally at the same time.
- When you find the meat fully browned, cover it properly with water. Increase the heat, bring to a boil and then bring to a simmer by immediately lowering the heat.
- Give it 5-6 minutes and then add the root veggies, barley, salt, pepper, and other herbs if using. Then keep cooking for 45-48 minutes checking frequently so that you can stop when the barley is tender.
So, with the last step, you have finished cooking your Campbell’s scotch broth soup. Now, serve in the way you like. Don’t worry about serving it hot. In fact, this soup tastes fat better the next day.
Recipe Notes
If need be, from shoulder chops, remove the bones carefully. You may also find the bones fallen out in the soup or in the pot while cooking. So, you better be warned and warn your guests.
How to serve
Serving makes dishes feel better. So, try to make it better by serving rightly. Take your ladle and fill up the bowl with scotch broth soup. Use the garnish to fill up the bowl partly. Then use finely chopped parsley.
Remember, you can always serve the soup alone. But this is a special way to make and feel special. This will add a fresh earthiness to your Campbell’s scotch broth soup.
Storing and reheating
Unlike most other soups, you can even freeze this soup. It freezes very nicely. But while reheating, you will have to add water with caution. The barley will swell and need a considerable amount of water.
Nutritional Information
This soup is pretty rich in a huge amount of essential vitamins and minerals. So, if you are considering this seriously, you are sure to win! I bet! Note that, 158.4 of its 365 calories, comes from fat alone.
| Serving (4-servings) | Nutritional Value | Daily Value |
| Calories | 365.7 (1495 kJ) | – |
| Total Fat | 17.6g | 27% |
| Saturated Fat | 7.6 g | 38% |
| Sodium | 1234 mg | 78% |
| Calcium | 76.3mg | 8% |
| Cholesterol | 91.9mg | 31% |
| Total Carbohydrate | 24.4 g | 8% |
| Dietary Fiber | 5.7 g | 23% |
| Sugars | 7.6 g | – |
| Protein | 27.5 g | 55% |
| Vitamin A Iu | 4494.6IU | 90% |
| Vitamin B6 | 0.4mg | 28% |
| Vitamin C | 24.2mg | 40% |
| Niacin Equivalents | 13.6mg | 105% |
| Folate | 64.8mcg | 16% |
| Iron | 3.4mg | 19% |
| Magnesium | 66.6mg | 24% |
| Potassium | 693.9mg | 19% |
| Sodium | 171.3mg | 7% |
| Thiamin | 0.3mg | 30% |
When Campbell stopped preparing this soup I was hurt very badly. But as I had had a ton and frequently visited the nearest Campbell, my experience worked out. I succeeded in preparing the Campbell’s scotch broth soup with a little research on the internet. Still, my freezer remains full of lamb bones and leftover chicken carcasses. So, you can figure out, what this soup means to me.
You are getting the recipe ready. So, don’t wait anymore… Best wishes with the recipe!