Scotch broth

Scotch Broth  (hearty soup)

This will take two days to make, and will taste even better on the third day.
Ingredients

1 lb stewing steak
1lb Carrots - half grated, half diced
1/2  proper turnip - diced
1 leek - diced
2 onions - diced
3/4 cup dried butter beans 
3/4 cup whole dried peas 
1/2 cup barley

Method
Day 1
Make stock  by boiling the stewing beef for 2-3 hours. Make sure it doesn't boil dry. Put the pulses in water to soak. After the beef is thoroughly softened, strain the stock into a bowl. Reserve the meat to add to the soup if desired. Or save it for the dog!
Day 2
Remove fat from the top of the cold stock.
To a large pan add the stock, drained pulses, and diced vegetables.
Add salt and pepper to taste
Bring to boil and simmer until the pulses and veg are tender
Adjust seasoning to taste.
Add chopped parsley to serve

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