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Scottish Cooking, Barefoot Broth

1 cup barley
1 lb. potatoes
3 carrots
1/4 cabbage, chopped
3 onions
3 pints. water or stock
2 stalks of celery
salt and pepper
2 small turnips

Dice carrots, onions, celery, turnips, and potatoes. Roughly chop cabbage. Place all vegetables and barley in a large saucepan with water and seasoning and boil steadily for 1 1/2 hours.
Serves 6

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