Irish Lamb-and-Barley Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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