Ingredients

·       500-800g meat of your choice on the bone (e.g., chicken Maryland, lamb shanks, beef)

·       1 finely chopped onion or leek

·       4 finely chopped garlic cloves

·       2 finely chopped carrots

·       2 finely chopped celery sticks

·       1 cup chopped baby spinach.

·       Chopped fresh parsley.

·       1 cup pearl barley (rinsed)

·       1 tbs tomato paste

·       Dried herbs of your choice (oregano, rosemary,

·       thyme)

·       1Litre stock of your choice (veg, chicken or beef)

·       1Litre water

·       Olive oil

Method

Heat oil in large heavy sauce and  brown meat all over. Remove and set aside.

Add onion, garlic, carrots, and celery to saucepan and cook for around 5 minutes or until soft.

Add tomato paste and stir through.

Return meat to pan along with barley, stock, water  and herbs.

Bring to the boil and then reduce heat to low and simmer, covered, for around two hours or until meat is tender and barley is cooked through. Add more water/stock as required.

Remove meat, cool slightly and shred.

Return meat to soup, along with chopped spinach, parsley and season with plenty of salt and pepper.