Hearty lamb barley soup
Ingredients
- 1 tsp olive oil
- 200g lamb neck fillet, trimmed of fat and cut into small pieces
- ½ large onion, finely chopped
- 50g pearl barley
- 600g mixed root vegetable (we used potato, parsnip and swede, cubed)
- 2 tsp Worcestershire sauce
- 1 ¾ 1 litre lamb or beef stock
- 1 thyme sprig
- 100g green bean (frozen are fine), finely chopped
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