Scotch Broth

2 lb meaty shank soup bones, beef shanks or short ribs
8 cups water
1-1/2 tsp salt (opt)
3 1/2 cups chopped vegetables - could include carrots, turnips, celery, onions, or whatever you have
1/4-1/3 cup medium pearl barley - use more for thicker soup, less for thinner soup

In a large soup kettle, combine beefy bones, water, and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones.
Remove bones and meat. Remove meat from bones; dice and return to broth.
Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables and barley are tender.

Use 3 1/2 cups of whatever vegetables you have. Onions, celery, carrots, and turnips would be traditional.

For a thinner soup, use less barley. For a thicker soup, use more.

Salt and pepper can be added at the table.

Recipe doubles well.