Slow cooker Scotch broth
A proper thick Scottish soup of lamb, pearl barley and root vegetables, left to bubble away until the kitchen smells wonderful.
- Time8 hrs 30
- LevelEasy
- Costabout £2.66 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the pearl barley and split peas under cold water and tip them into the slow cooker.
- 2
Add the lamb, onion, carrots, swede, leek and celery.
- 3
Pour in the water. Add the bay leaves, thyme, salt and plenty of black pepper. Stir well.
- 4
Cover and cook on low for 8 hours, until the lamb is tender and the barley is soft.
480 min - 5
Stir in the cabbage, put the lid back on and cook for 20 minutes more until the cabbage is tender.
20 min - 6
Remove the bay leaves, skim off any fat if you like, and serve with bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.