Name: Irish Lamb-and-Barley Soup
Yield: 4 servings (serving size: 2 cups)
Ingredients: Cooking spray; 1 ¼ 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; ⅓ cup uncooked quick-cooking barley; 1 teaspoon dried thyme; ¼ teaspoon garlic powder; ¼ teaspoon ground allspice; ¼ 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.

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Irish Lamb-and-Barley Soup

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