Irish Lamb-and-Barley Soup

By Lv2Cook

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

Preparation

Step 1

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.

Serving Size: 2 cups