| Lamb And Barley Soup (6 Points)
1 1/4 lb Lamb, cubed, leg & 1" pieces
Cooking Spray
2 cups of Cabbage; green, & coarsely
2 cans Fat-free beef broth; (10-1/2 ounces)
1 cup of water
1 cup of carrots, chopped
1 cup of Onions, chopped
1 cup of Rutabaga, peeled & chopped
1/3 cup of Barley, quick-cooking
1 teaspoon of dried thyme
1/4 teaspoon of Garlic powder
1/4 teaspoon of Ground allspice
1/4 teaspoon of 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" <hdeacey@sympatico.ca> on Mar 14, 1999, converted by MM_Buster v2.0l
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