Irish Lamb-and-Barley Soup

Name: Irish Lamb-and-Barley Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: European, Irish
Ingredients: 1 bay leaf; 595 grams beef broth; 237 milliliters chopped carrot; 1 teaspoon dried thyme; 0 teaspoons garlic powder; 473 milliliters coarsely chopped green cabbage; 0 teaspoons ground allspice; 567 grams boneless lean lamb leg, cut into 1-inch cubes; 237 milliliters chopped onion; 0 teaspoons pepper; 79 milliliters uncooked quick-cooking barley; 237 milliliters chopped peeled rutabaga; 237 milliliters water

Irish Lamb-and-Barley Soup is a dairy free recipe with 4 servings. One serving contains 236 calories, 23g of protein, and 5g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have onion, rutabaga, lamb leg, and a few other ingredients on hand, you can make it. To use up the ground allspice you could follow this main course with the Allspice Angel Food Cakes With Pineapple Curd And Oven-dried Pi as a dessert. It works best as a main course, and is done in around 45 minutes. It is a rather inexpensive recipe for fans of European food. st. patrick day will be even more special with this recipe.

Instructions

Place a Dutch oven coated with cooking spray over medium-high heat until hot.

Ingredients you will need

Cooking Spray

Equipment you will use

Dutch Oven

Add lamb; cook 5 minutes or until browned.

Ingredients you will need

Lamb

Add broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the lamb is tender, stirring occasionally. Discard bay leaf.

Ingredients you will need

Bay Leaves