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Irish Lamb-and-Barley Soup

Yield 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 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

Nutrition 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

How to Make It

  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.