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Irish Lamb-and-Barley Soup




Source of Recipe


Cooking Light, MARCH 1997


List of Ingredients




Cooking spray
1 1/4 pounds boneless lean lamb leg, cut into 1-inch cubes
2 (10 1/2-ounce) cans 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
1/4 teaspoon pepper
1 bay leaf

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.

Yield: 4 servings (serving size: 2 cups)

NUTRITION PER SERVING
CALORIES 331(18% from fat); FAT 7g (sat 2.4g,mono 2.6g,poly 0.8g); PROTEIN 38.6g; CHOLESTEROL 119mg; CALCIUM 70mg; SODIUM 1084mg; FIBER 5.8g; IRON 4.7mg; CARBOHYDRATE 27.9g


Recipe