Lamb and barley soup (6 points)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Lamb; cubed, leg & 1\" pieces |
| Cooking Spray | ||
| 2 | cups | Cabbage; green, & coarsely chopped |
| 2 | cans | Fat-free beef broth; (10-1/2 ounce) |
| 1 | cup | Water |
| 1 | cup | Carrots; chopped |
| 1 | cup | Onions; chopped |
| 1 | cup | Rutabaga; peeled & chopped |
| ⅓ | cup | Barley; quick-cooking |
| 1 | teaspoon | Dried thyme |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Ground allspice |
| ¼ | teaspoon | Pepper |
| 1 | Whole bay leaf | |
Directions
Trim all visible 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; bring to a boil. Cover, reduce heat and simmer 20 minutes or until lamb is tender, stirring occasionally. Discard bay leaf.
Yield 4 servings (Serving size is 2 cups) POINTS: 6 Exchanges 4 lean meat, 2 Veg., 1 Starch Per serving: Calories 331, Protein 38⅗, Fat 6g, Carbohydrates 27.9g., Fibre 5.8g, Chol 119mg, Iron 4.7mg, Sodium 1,084mg Calcium 70mg Recipe by: Make It Fresh - Weight Watchers' Magazine Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@...> on Mar 14, 1999, converted by MM_Buster v2.0l.