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.

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