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Irish Lamb-and-Barley Soup

4 servings   |  Serving Size: 2 cups

What You Need
  • organic cooking oil 

  • 1 1/4 lb boneless lean lamb leg, cut into 1-inch cubes

  • 20 oz of beef broth

  • 1 c water

  • 2 c coarsely chopped green cabbage

  • 1 c chopped carrot

  • 1 c chopped onion

  • 1 c chopped peeled rutabaga

  • 1/3 c uncooked quick-cooking barley

  • 1 tsp dried thyme

  • 1/4 tsp garlic powder

  • 1/4 tsp ground allspice

  • 1/4 tsp pepper

  • 1 bay leaf


Directions

1. In a Dutch oven, on medium-high heat, sear lamb about 5 minutes or until browned. 

2. Add broth and remaining ingredients; bring to a boil.

3. Cover and reduce heat to a simmer. Simmer on low about 20 minutes or until the lamb is tender, stirring occasionally.

4. Discard bay leaf and serve in soup bowls. 

 

 

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