Hearty Lamb & Barley Soup

1 tsp olive oil
200g lamb neck fillet, trimmed of fat and cut into small pieces
1 small onion , finely chopped
50g pearl barley
600g mixed root vegetables (I used potato, carrot and swede, cubed)
2 tsp Worcestershire sauce
1 litre lamb or beef stock
1 thyme sprig
1 cup green beans (frozen are fine), finely chopped

1. Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.

2. When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls.


Number of Servings: 4

Recipe submitted by SparkPeople user CHEEKYCHOOK.