Lamb And Barley Soup (6 Points)
- 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.
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"
1999, converted by MM_Buster v2.0l.
