Soak the Scotch Broth Mixture in water, preferably overnight. Rinse before use. If short on time, soak for at least 2 hours.

Boil water in a large pot or Dutch oven.

Peel and chop leek, turnip, and carrots into small dice. A food processor can be used for this step.

Reduce heat to medium-high. Dissolve chicken or vegetable stock cubes in the boiling water.

Add the soaked Scotch Broth Mixture to the pot and cook for 5 minutes at a slow boil.

Reduce heat to medium. Add the chopped vegetables to the pot and simmer for about 20 minutes, allowing them to soften.

Add the can of baked beans to the soup. Stir frequently for 10 minutes to blend the flavors and prevent sticking.

Season with salt and pepper to taste.

Serve hot with thick slices of fresh bread for dipping.