Irish Lamb-and-Barley Soup

Ingredients

• 1  bay leaf 
• 21 ounce beef broth canned
• 1 cup carrots chopped
• 1 teaspoon thyme leaves dried
• 0.3 teaspoon garlic powder 
• 2 cups cabbage green coarsely chopped
• 0.3 teaspoon ground allspice 
• 1.3 pounds lamb leg boneless lean cut into 1-inch cubes
• 1 cup onion chopped
• 0.3 teaspoon pepper 
• 0.3 cup quick-cooking barley uncooked
• 1 cup rutabaga peeled chopped
• 1 cup water 

Equipment

• dutch oven

Directions

1. Place a Dutch oven coated with cooking spray over medium-high heat until hot.
2. Add lamb; cook 5 minutes or until browned.
3. 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.