Hearty lamb & barley soup

Name: Hearty lamb & barley soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Author : Good Food team

budget recipes casserole easy

Ingredients

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1 tsp olive oil200 grams lamb neck fillet, trimmed of fat and cut into small pieces½ large onion, finely chopped50 grams pearl barley600 grams mixed root vegetable (we used potato, parsnip and swede, cubed)2 tsp Worcestershire sauce1 ¾ 1 litre lamb or beef stock1 thyme sprig100 grams green bean (frozen are fine), finely chopped

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Instructions

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Step 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.

Step 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 and serve with granary bread.