Irish Lamb-And-Barley Soup

• cooking spray
• 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.

cooking spray, lean, beef broth, water, green cabbage, carrot, onion, peeled rutabaga, barley, thyme, garlic, ground allspice, pepper, bay leaf

Taken from www.food.com/recipe/irish-lamb-and-barley-soup-229730 (may not work)