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Irish Lamb-and-Barley Soup

Source of Recipe

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Irish Lamb-and-Barley Soup

Adapted from Cooking Light - March 1997 - Alyson Moreland Haynes,
Not yet rated.
4 servings (serving size: 2 cups)

Ingredients:
Cooking spray
1-1/4 pounds boneless lean lamb leg, cut into 1-inch cubes
2 (10-1/2-ounce) cans Low Sodium beef broth
1 cup water
2 cups coarsely chopped green cabbage
1 cup chopped carrot
1 cup chopped onion
1 cup chopped peeled rutabaga
1/3 cup uncooked quick-cooking barley
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon ground allspice
Salt to taste
1/4 teaspoon pepper
1 bay leaf

Preparation:
Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add lamb; cook 5 minutes or until browned. Add broth and remaining ingredients; bring to a boil.

Cover, reduce heat, and simmer 20 minutes or until the lamb is tender, stirring occasionally. Discard bay leaf.

One 2-cup serving equals: Calories 331 (Calories from fat 18 %); Fat 7 g (Satfat 2.4 g, Monofat 2.6 g, Polyfat 0.8 g); Protein 38.6 g; Carbohydrate 27.9 g; Fiber 5.8 g; Cholesterol 119 mg; Sodium 175 mg