Scotch Broth

Directions

1. 1
   In a large kettle combine soup bones, water, peppercorns and salt.
2. 2
   Cover and simmer for 2 1/2 hours or until the meat comes easily off bones.
3. 3
   Remove bones. Strain broth.
4. 4
   Cool and chill. Skim off fat.
5. 5
   Remove meat from bones.
6. 6
   Dice meat and return to broth, along with remaining ingredients.
7. 7
   Bring to a boil.
8. 8
   Reduce heat.
9. 9
   Cover and simmer about 1 hour or until vegetables are barely tender.
10. 10
    Yields 6 to 8 servings.