Title: Lamb And Barley Soup (6 Points)
Categories: 123 points, Sent to geo, Soups & ste, Beef/lamb, Grains
Yield: 4 servings

1 1/4 lb Lamb; cubed, leg & 1" pieces
Cooking Spray
2 c Cabbage; green, & coarsely
-chopped
2 cn Fat-free beef broth; (10-1/2
-ounce)
1 c Water
1 c Carrots; chopped
1 c Onions; chopped
1 c Rutabaga; peeled & chopped
1/3 c Barley; quick-cooking
1 ts Dried thyme
1/4 ts Garlic powder
1/4 ts Ground allspice
1/4 ts Pepper
1 Whole bay leaf

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 38.6, 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" on Mar 14,
1999, converted by MM_Buster v2.0l.