- Recipes Home
- Interest Groups
Lamb-And-Barley Soup Recipe
|Lean boneless lamb leg||1 1⁄4 Pound, cut into 1 inch cubes|
|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|
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
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.