Irish Lamb-and-Barley Soup

4 servings   |  Serving Size: 2 cups

• ​organic cooking oil 
• 1 1/4 pounds boneless lean lamb leg, cut into 1-inch cubes
• 20 ounces of 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

Directions:

1. In a Dutch oven, on medium-high heat, sear lamb about 5 minutes or until browned. 

2. Add broth and remaining ingredients; bring to a boil.

3. Cover and reduce heat to a simmer. Simmer on low about 20 minutes or until the lamb is tender, stirring occasionally.

4. Discard bay leaf and serve in soup bowls.