Hearty lamb & barley soup

budget recipes casserole easy green bean green beans hot pot pearl barley soups stew vegetable vegetables winter soups

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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

Method

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.

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 and serve with granary bread.