Scotch Broth Soup

Prep : 3 hours + chilling  Cook : 1 hour    Makes 6 to 8 servings

2           pounds meaty beef soup bones (beef shanks or short ribs)
8           cups water
6           whole peppercorns
1-1/2     teaspoons salt
1           cup chopped carrots
1           cup chopped turnips
1           cup chopped celery
1/2        cup chopped onion
1/2        cup medium pearl barley

1 .       In a large soup kettle  , combine  soup bones  , water  , peppercorns  and salt . Slowly bring to a boil  about 30 minutes  . Reduce heat ; cover and simmer  for 2-1/2 hours  or until meat comes easily off the bones .
2 .       Set beef bones asisde until cool enough to handle  . Strain  broth  ; cool and chill . Skim off fat . Remove  meat from bones  ; discard  bones  and cut meat  into bite size pieces . Retun meat to broth  along with remaining  ingredients . Bring  to a boil . Reduce heat ; cover and simmer  about 1 hour  or until vegetables  and barley are tender .

early in winter I make up big pots  of this chunky soup  to freeze in plastic containers  . Then you can bring out  1 ot 2 at a time  . Heat the frozen soup  in a saucepan  on low all morning  , for a piping hot lunch .
TIP : Good to serve your kids  when they come home from school for lunch .