Scotch Broth Soup
"Early in winter, I make up big pots of this hearty soup to freeze in plastic containers. Then I can bring out one or two containers at a time. I heat the frozen soup in a saucepan on low all morning. By lunchtime, it's hot and ready to serve! —Ann Main, Moorefield, Ontario..."
INGREDIENTS
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2 pounds meaty beef soup bones (beef shanks or short ribs)
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8 cups water
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6 whole peppercorns
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1-1/2 teaspoons salt
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1 cup chopped carrots
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1 cup chopped turnips
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1 cup chopped celery
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1/2 cup chopped onion
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1/4 cup medium pearl barley
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