Irish Lamb-and-Barley Soup

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 331
  • Calories from fat: 18%
  • Fat: 7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 38.6g
  • Carbohydrate: 27.9g
  • Fiber: 5.8g
  • Cholesterol: 119mg
  • Iron: 4.7mg
  • Sodium: 1084mg
  • Calcium: 70mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Irish Lamb-and-Barley Soup Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy