Cut meat into cubes.

Heat oil in a saucepan and brown meat (with the bone) and onion.

Add water, crumbled stock cube, split peas and barley and bring to the boil.

Reduce heat and simmer for about 60 minutes until meat is tender.

Wash, trim and thinly slice celery.

Peel or scrub sweet potato and carrot and grate or chop finely.

Add vegetables to the soup and cook for about 15 minutes until tender.

Remove bone if wished.

Season with freshly ground black pepper.