4 servings | Serving Size: 2 cups

• ​organic cooking oil

• 1 1/4 lb boneless lean lamb leg, cut into 1-inch cubes

• 20 oz of beef broth

• 1 c water

• 2 c coarsely chopped green cabbage

• 1 c chopped carrot

• 1 c chopped onion

• 1 c chopped peeled rutabaga

• 1/3 c uncooked quick-cooking barley

• 1 tsp dried thyme

• 1/4 tsp garlic powder

• 1/4 tsp ground allspice

• 1/4 tsp 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.