Lamb-and-barley Soup
2 cups coarsely chopped green cabbage
2 (10 1/2 ounce) cans beef broth
1 cup water
1 cup chopped carrot
1 cup chopped onion
1 cup peeled chopped 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
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