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Lamb-And-Barley Soup

Magical.Palate's picture
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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Servings: 
4

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