Irish Lamb-and-Barley Soup

recipe

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 331
Caloriesfromfat 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
Iron 4.7 mg
Sodium 1084 mg
Calcium 70 mg

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

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.

Note:

Alyson Moreland Haynes,

Cooking Light

March 1997
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