"Gretna Green"
Beef and Vegetable Broth with White Beans

Source: Beef for All Seasons
Serves 4

This recipe is named after the town that lies on the border of Scotland and England
that was unique (and infamous) forits "quickie" weddings". So why the name of this recipe, you ask?
Because this soup takes a nod to the ever-popularScotch broth, which traditionally is made with lamb.
Think of this soup as a wedding between that classic and a
hearty bean soup.

For White Beans:
12 ounces dried white (navy) beans, soaked overnight and drained
2 quarts water

For Broth:
1-1/2 pounds top round, choice grade, or the flat lean part of a boneless beef brisket, choice grade
2 red onions, peeled and finely sliced
3 carrots, peeled and finely sliced
3 stalks celery, finely sliced
4 garlic cloves, finely sliced
2 turnips, peeled
2 cups beef stock
10 black peppercorns
1 leek, finely sliced
1/4 cup pearl barley