Irish Lamb-And-Barley Soup
1 1/4 lbs lean boneless leg of lamb, cut into 1-inch cubes
2 (10 1/2 ounce) cans beef broth
1 cup water
2 cups coarsely chopped green cabbage
1 cup chopped carrot
1 cup chopped onion
1 cup chopped peeled rutabaga
1/3 cup uncooked quick-cooking barley
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 bay leaf
1. Place a Dutch oven coated with cooking spray over medium-high heat until hot.
2. Add lamb; cook 5 minutes or until browned. Add broth and remaining ingredients; bring to a boil.
3. Cover, reduce heat, and simmer 20 minutes or until the lamb is tender, stirring occasionally.
4. Discard bay leaf.