National Vegetarian Week – Recipe

Blind Scouse A recipe from the Vegetarian Society’s National Vegetarian Week website » Blind Scouse !

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Blind Scouse (Liverpool)

Serves 4
Preparation time: 15 minutes
Cooking time: 45 minutes



  • 1 leek, washed well and cut into bite sized chunks
  • 2 medium onions, peeled and cut into bite sized chunks
  • 3 medium (500g) potatoes, peeled and cut into bite sized chunks
  • 3 – 4 (300g) carrots, peeled and cut into bite sized chunks
  • 1-2 handfuls pearl barley (soaked overnight in cold water or
    soaked in boiling water for an hour)
  • 1ltr vegetable stock
  • 1x 410g can butter beans, rinsed and drained
  • to taste: salt and pepper

To serve:
Herb dumplings
Pickled red cabbage, or chopped pickled beetroot (optional)


1. For the Scouse: Put all ingredients except the butter beans in a large saucepan and bring to the boil. Cover with a lid and simmer for 30 minutes.
2. Add the butter beans, return to the boil then add the dumplings (if using). Replace lid and simmer for a further 15 minutes. Serve in soup plates.

Dumplings (optional):
(Makes about 16)

  • 125g self raising flour
  • 50g vegetable suet
  • 1tbs onion, peeled and very finely chopped
  • 2tsp dried mixed herbs
  • to taste: salt and pepper
  • 100ml very cold water

Mix all dry ingredients. Just before adding to the Scouse, mix in enough cold water to make a rather sticky dough. Drop rounded teaspoonfuls into the boiling soup and continue as point 2.

This recipe © The Vegetarian Society 2006

See this and other recipe’s from the National Vegetarian Week on their website.

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