Spicy Scotch Broth Soup
A spicy take on Scotch broth: Irish bacon, red chilies, pearl barley, potato, carrot and onion simmered in chicken broth.
Servings 6 servings
Calories 238kcal
Ingredients
- 6 slices Irish bacon back bacon, also sold as British bacon or rashers
- 1 onion
- 2 carrots peeled
- 1 large potato
- 2 red chilies Red jalapeños work well, but any red chili pepper will do
- 1/4 cup pearl barley
- 5 cups chicken broth
- Salt and pepper for seasoning
Instructions
- Place a large soup pan over medium heat.
- Cut the bacon into small cubes, add them to the pan and cook for 3 minutes.
- Finely chop the chili peppers and add to the bacon and stir.
- Cut the onion, carrots, and potato into small cubes and add to the soup pan. Pour the chicken broth over the vegetables and add the pearl barley to the soup. Simmer over low heat for 40 minutes.
- Taste the soup and add salt and pepper according to your taste.
- Serve with some crusty bread and butter. Enjoy!
Video
Notes
Red jalapeños work well, but any red chili will do. Scrape out the seeds and white membranes for a milder soup.
The bacon and the broth both bring salt, so taste before you add any. Low-sodium broth gives you more control.
The barley keeps soaking up broth as the soup stands, so thin leftovers with a splash of broth or water as they reheat.
Keeps 3 to 4 days in the fridge or 2 to 3 months in the freezer.
Nutrition
Calories: 238kcal | Carbohydrates: 19g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 1749mg | Potassium: 541mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3553IU | Vitamin C: 45mg | Calcium: 33mg | Iron: 1mg