Irish Lamb-And-Barley Soup

This is from Cooking Light. Posting for ZWT3.

• Ready In: 40 mins
• Serves: 4

Ingredients

•  cooking spray
• 1 1⁄4 lbs lean boneless leg of lamb, cut into 1-inch cubes
• 2 (10 1/2ounce) cans 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. Place a Dutch oven coated with cooking spray over medium-high heat until hot.
2. Add lamb; cook 5 minutes or until browned. Add broth and remaining ingredients; bring to a boil.
3. Cover, reduce heat, and simmer 20 minutes or until the lamb is tender, stirring occasionally.
4. Discard bay leaf.