SCOTCH BROTH

This hearty Scottish stew is from The Scotch Corner Pub in Boulder, Colorado via The Vegan Table.

3/4 cup pearl barley

3/4 cup green split peas

3/4 cup red lentils

1 large leek, chopped and rinsed

1 yellow onion, chopped

3 yellow potatoes, diced

3 carrots, peeled and grated (I diced)

8 cups vegetable broth

1 tsp salt, or to taste

pepper, to taste

parsley for garnish - optional

Soak barley, split peas and lentils for one hour in a bowl with enough water to cover. After the hour, rinse them and put in a large soup pot, along with all the other ingredients. Bring to a boil, then reduce to a simmer until all is tender. Mine was on the stove for about an hour.

Serve with a garnish of parsley.

We ate ours with a side of Irish Soda Bread. FYI - this soup is even better the next day.