Hearty lamb & barley soup - Good Food Middle East

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 vegetables (we used potato, parsnip and swede, cubed)
• 2 tsp Worcestershire sauce
• 1¾ pints 1 litre lamb or beef stock
• 1 thyme sprig
• 100g green beans (frozen are fine), finely chopped