Lamb-And-Barley Soup Recipe
Ingredients
| Lean boneless lamb leg | 1 1⁄4 Pound, cut into 1 inch cubes | |
| Cooking spray | 1 | |
| Coarsely chopped cabbage | 2 Cup (32 tbs) (Green Cabbage) | |
| Canned beef broth | 21 Ounce | |
| Water | 1 Cup (16 tbs) | |
| Chopped carrot | 1 Cup (16 tbs) | |
| Chopped onion | 1 Cup (16 tbs) | |
| Peeled chopped rutabaga | 1 Cup (16 tbs) | |
| Quick cooking barley | 1⁄3 Cup (5.33 tbs), uncooked | |
| Dried thyme | 1 Teaspoon | |
| Garlic powder | 1⁄4 Teaspoon | |
| Ground allspice | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Bay leaf | 1 |
Nutrition Facts
Serving size
Calories 403 Calories from Fat 102
% Daily Value*
Total Fat 11 g17.5%
Saturated Fat 4 g19.8%
Trans Fat 0 g
Cholesterol 121.4 mg40.5%
Sodium 640.5 mg26.7%
Total Carbohydrates 30 g10%
Dietary Fiber 8.7 g34.7%
Sugars 10.6 g
Protein 46 g92.3%
Vitamin A 110.7% Vitamin C 107.8%
Calcium 13.7% Iron 18.4%
*Based on a 2000 Calorie diet
Directions
Coat a Dutch oven with cooking spray, and place over medium-high heat until hot.
Add lamb cubes, and cook 5 minutes or until browned.
Add cabbage and remaining ingredients; bting to a boil.
Cover, reduce heat, and simmer 20 minutes or until lamb is tender, stirring occasionally.
Discard bay leaf.
Chef
