Scotch Broth Soup

Ingredients

• 2 cups water
• 4 cups low sodium vegetable broth
• 2 bay leaves
• 1 medium onion, (finely chopped)
• 2 ribs celery, (finely chopped)
• 4 small carrots, (peeled and cut into 1/4 inch rounds)
• 2 large potatoes, (peeled and cut into 1/2 inch cubes)
• 1 cup pearl barley
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 tablespoon finely chopped parsley

Instructions

1. 1

   Add the water, vegetable stock, and bay leaves to a large soup pot.

2. 2

   Over medium-high heat, bring the mixture to a boil.

3. 3

   Once boiling, add all of the remaining ingredients with the exception of the fresh chopped parsley. Stir well to combine.

4. 4

   Allow the soup to return back to a boil once again.

5. 5

   Reduce heat to low and cover with a lid.

6. 6

   Simmer the soup for one hour, stirring occasionally, until the barley is fully cooked and the soup has thickened.

7. 7

   Stir in the fresh parsley.

8. 8

   Plate and serve immediately.