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Lamb-And-Barley Soup

Magical.Palate's picture
  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

Trim fat from leg of lamb, and cut lamb into 1 inch cubes.
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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

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

Lamb-And-Barley Soup Recipe