Hearty Scotch Beef and Vegetable Soup Recipe

If you’re looking for a soul-warming, old-school soup that’s packed with flavor and downright comforting, then this Hearty Scotch Beef and Vegetable Soup Recipe is just what you need. I absolutely love how the tender Scotch beef mingles with earthy veggies and pearl barley to create something truly special. When I first tried this recipe, I was blown away by how simple ingredients come together for a rich, nourishing bowl that hits all the right notes — especially on chilly days. Trust me, once you make this, it’s going to become your go-to for cozy family dinners.

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Ingredients You’ll Need

The combination of Scotch beef, pearl barley, and a medley of fresh vegetables is what makes this soup stand out. Each ingredient brings a unique texture and flavor that meld into a beautifully balanced dish. When shopping, aim for fresh local produce and quality Scotch beef for the best results.

• Lamb neck bones (or Scotch beef neck bones): I use beef neck if lamb isn’t your thing; it’s less gamey and just as rich in flavor.
• Water: The base of your broth — simple but essential for a clean-tasting soup.
• Sea salt or kosher salt: Helps season the broth naturally — adjust to your taste during cooking.
• Pearl barley: Adds that lovely chewy texture and makes the soup more filling — feel free to omit if gluten’s a concern.
• Dried split peas: These soak up all the meaty flavor and add hearty protein and fiber.
• Onion: Gives a sweet aromatic base when cooked down.
• Carrots: Their natural sweetness balances the savory broth.
• Rutabaga (or turnip): I love the slight earthiness it brings — kind of a hidden star in this soup!
• Leek: Adds a subtle oniony flavor but gentler — don’t skip it!
• Cabbage (Savoy or kale): Shredded just before the end to keep some crunch and freshness.
• Black pepper: Freshly ground at the end for that final bite of earthy spice.
• Fresh parsley: Brightens the soup and adds herbaceous notes — I never leave it out.

Variations

This recipe is so comforting on its own, but I’ve found a couple of simple ways you can tweak it and still get amazing results. Feel free to personalize it according to what you have in your fridge or dietary needs — that’s part of the fun!

• Vegetarian or Vegan Version: Swap the lamb or Scotch beef neck bones for vegetable stock cubes or homemade veggie broth. Use extra split peas and barley to keep it rich and comforting.
• Seasonal Veggie Swaps: If rutabaga isn’t available, I sometimes use turnips, parsnips, or even celery root to keep that earthy sweetness.
• Gluten-Free Option: Easy to make by skipping the pearl barley — just add a bit more split peas or diced potatoes for bulk.
• Extra Meatiness: Sometimes I add shredded leftover roast beef toward the end for an even heartier soup — it’s a game-changer!

How to Make Hearty Scotch Beef and Vegetable Soup Recipe

Step 1: Create Your Flavor-Packed Broth

Start by placing your lamb or Scotch beef neck bones in a large Dutch oven or heavy-bottomed soup pot. Pour in the water along with the barley, soaked split peas, and salt. Bring it all to a gentle boil over medium heat, then lower it to a simmer. This slow simmer is key — it gently extracts all that wonderful flavor from the bones and grains. Be sure to skim off any foam or scum that rises to the surface with a spoon; it keeps your broth clear and clean-tasting. This part takes about an hour, but it’s mostly hands off, so you can prep your veggies while it cooks.

Step 2: Add Your Vegetables

Once your broth has simmered and you’ve skimmed away impurities, toss in your diced carrots, onion, leek, and rutabaga. Give it a good stir and sprinkle in a little extra salt — I usually add about a teaspoon more here. Bring the pot back up to a gentle boil, then reduce it to a simmer again. Let these flavors mingle for around 30 minutes, stirring occasionally so nothing sticks to the bottom. You’ll notice the broth starts smelling beautifully rich now!

Step 3: Prepare the Cabbage and Final Simmer

While the soup simmers with the root vegetables, shred your cabbage finely. Once the 30 minutes are up, carefully remove the meat from the bones (if you’re using lamb or scotch beef), shred it into bite-sized pieces, and return it to the pot. Add the shredded cabbage and simmer everything for another 15 minutes. This keeps the cabbage tender but still vibrant — I love that contrast in texture. Finally, stir in your chopped parsley, season with black pepper to taste, and give the soup one last good mix before turning off the heat.

How to Serve Hearty Scotch Beef and Vegetable Soup Recipe

Garnishes

I love finishing this soup with an extra sprinkle of fresh chopped parsley — it really brightens the dish. Sometimes, a dash of black pepper or a few drops of good malt vinegar adds just the right zing. If you’re feeling indulgent, a swirl of cream or a knob of butter stirred in before serving makes it ultra-luxurious.

Side Dishes

My family and I often enjoy this hearty soup with buttered crusty bread or a warm oatcake to soak up every last drop of broth. Creamy mashed potatoes on the side turn it into a full-on Scottish feast. For a lighter touch, a simple green salad with a lemon vinaigrette balances the richness perfectly.

Creative Ways to Present

For special dinners, I love serving the soup in rustic bread bowls — it’s impressive and adds extra flavor as the bread soaks up the soup. Garnishing with a sprig of thyme or a few microgreens makes it look restaurant-worthy, even if you whipped it up after work. I once brought this soup to a gathering and served it in mini cast iron pots — everyone thought I was a pro chef!

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge — it keeps well for 3 to 4 days. The flavors actually deepen overnight, so if you can resist the urge, the next day’s soup tastes even better. Just give it a good stir before reheating.

Freezing

This soup freezes beautifully, which is a lifesaver when I make a big batch. I portion it in freezer-safe containers or bags, making sure to leave room for expansion. When I thaw it later, I get nearly the same rich flavor and tender texture as fresh.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally. If the soup seems thick, just add a splash of water or stock to loosen it. Avoid boiling again as that can break down the veggies and barley too much and dull the fresh flavors.

FAQs

Final Thoughts

This Hearty Scotch Beef and Vegetable Soup Recipe has a special place in my heart because it brings warmth and nostalgia with every spoonful. It’s not just a meal — it’s a hug in a bowl, reminding me of cozy Scottish kitchens on chilly evenings. Once you make it a few times, you’ll start to understand why Scotch broth is such a beloved classic. So go ahead, give it a try; I promise it’ll become one of your family favorites too!

Hearty Scotch Beef and Vegetable Soup Recipe

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• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Scottish
• Diet: Low Fat

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Description

Scotch Broth is a traditional Scottish soup made with lamb neck bones, pearl barley, split peas, and a medley of root vegetables and cabbage. This hearty, comforting soup is simmered slowly to develop rich flavors and tender textures, perfect for a warming meal. The recipe can easily be adapted to vegetarian or vegan diets by omitting the lamb and using vegetable stock instead.

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Ingredients

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Meat and Broth

• 3 oz lamb neck bones (one or two; use beef if you prefer, but lamb is authentic)
• 8 ½ cups water
• 2 tsp sea salt (or Diamond Crystal Kosher salt, to taste)

Grains and Legumes

• ½ cup pearl barley (omit for gluten-free)
• ½ cup dried split peas (soaked overnight, or boiled for 5 minutes then soaked for 1 hour)

Vegetables

• 1 medium onion, diced
• 2 medium carrots, sliced
• 1 small rutabaga (or turnip if in the UK), diced
• 1 small leek, cleaned and sliced
• 2 cups shredded cabbage (about half of a small head; Savoy is preferred, kale can be used as a substitute)

Seasonings and Garnish

• ⅛ tsp freshly ground black pepper (optional, to taste)
• 3 Tbsp chopped parsley (preferably fresh or frozen)

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Instructions

1. Simmer the Broth: Place the lamb neck bones into a Dutch oven or large soup pot. Add the water, pearl barley, split peas, and salt. Bring to a boil, then reduce the heat to low to simmer gently for one hour. Skim off and discard any scum that rises to the surface to keep the broth clear and clean-tasting.
2. Prepare Vegetables: While the broth simmers, dice the onion, slice the carrots and leek, and dice the rutabaga. These vegetables will add depth of flavor and texture to the soup.
3. Add Vegetables and Continue Cooking: Add the chopped carrot, onion, leek, and rutabaga to the broth. Stir in another teaspoon of salt. Bring the soup back to a boil, then reduce heat and simmer for another 30 minutes, stirring occasionally to prevent sticking and to evenly cook the vegetables.
4. Shred the Cabbage: While the soup is simmering the second time, chop or shred the cabbage into bite-sized pieces to prepare for adding to the soup.
5. Add Cabbage and Lamb Meat: After the 30 minutes of simmering with root vegetables, remove the lamb bones from the pot. Add the shredded cabbage to the soup and simmer for an additional 15 minutes until the cabbage is tender. Remove the meat from the lamb bones, shred it finely, and return it to the pot for added protein and flavor (omit for vegetarian version).
6. Finish and Serve: Stir in the chopped parsley and season with freshly ground black pepper if desired. Taste and adjust the seasoning if necessary. Serve the soup hot in bowls immediately for the best experience.

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Notes

• To make a vegan or vegetarian version, simply omit the lamb neck bones and use vegetable stock or vegetable broth cubes instead of water.
• Don’t worry about exact sizes of the onions, carrots, etc. as soup measurements are flexible and forgiving.
• Skimming the scum off the broth during simmering is important for a clear and clean-flavored soup.

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Nutrition

• Serving Size: 1 cup (approximate)
• Calories: 180 kcal
• Sugar: 3 g
• Sodium: 400 mg
• Fat: 4 g
• Saturated Fat: 1.2 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 5 g
• Protein: 15 g
• Cholesterol: 25 mg