Scotch Broth - traditional first course at Burns Night SupperServes 6-8
2 medium onions, chopped
2 carrots, sliced into 1/2 thick rounds
1 leek, white parts only, sliced
1 small rutabaga, chopped
1 rib of celery, sliced
1 Bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
5 cups beef broth - either low sodium or homemade
2 cups water
1/2 cup barley - not quick cooking
1/2 pound kale - stems and center ribs removed and leaves finely chopped ~ 2 cups
1. Place all ingredients in a soup pot except for the kale.
2. Bring soup to a boil, reduce heat and simmer for 1 1/2 hours.
3. Add kale and simmer for 10 minutes.
4. Season to taste with salt and pepper and serve hot.